Shabbat Brisket

Total Time: 29 hrs Preparation Time: 24 hrs Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 (1 1/4 ounce) envelope onion soup mix
• 1 1/4 cups dry red wine
• 1/4 cup water
• 2 tablespoons flour
• 1 tablespoon dried basil
• 2 teaspoons dried thyme
• 1/3 cup orange marmalade
• 2 teaspoons orange peel, grated
• 2 teaspoons sugar
• 4 garlic cloves, minced
• 1/2 teaspoon black pepper
• beef brisket, trimmed of fat
• 1 lb mushroom, halved or quartered

Recipe

• 1 preheat oven to 300 degrees.
• 2 to make brisket: in a roasting pan which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended.
• 3 stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
• 4 add brisket, and turn in sauce to thoroughly coat.
• 5 cover and bake for 4 hours, basting every hour until tender when pierced with a fork.
• 6 remove from oven and place brisket on a sheet of heavy foil.
• 7 pour sauce into a bowl, cover and refrigerate.
• 8 when brisket is cool, wrap in foil and refrigerate overnight, up to 2 days or freeze.
• 9 to serve brisket: 2-3 hours before serving.
• 10 remove brisket from refrigerate and slice thinly against the grain. (if frozen allow to first defrost in refrigerator overnight).
• 11 overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
• 12 top meat with mushrooms.
• 13 remove solidified fat from sauce and discard. pour sauce over meat.
• 14 preheat oven to 325 degrees while allowing the brisket to come to room temperature.
• 15 cover with foil and bake for approximately 40 minutes (until mushrooms are tender) basting once.