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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (359g) Recipe makes 8 servings |
||
| Calories 821 | ||
| Calories from Fat 546 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 60.7g | 93% | |
| Saturated Fat 24.3g | 121% | |
| Monounsaturated Fat 26.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 165mg | 55% | |
| Sodium 547mg | 22% | |
| Potassium 809mg | 23% | |
| Total Carbohydrate 18.8g | 6% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 11.0g | ||
| Protein 41.0g | 81% | |
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Beef Brisket with Burgundy-Orange Sauce
By: Mirj
May 20, 2003
This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool.
SERVES 8
Ingredients
- 1 envelope onion soup mix
- 1 1/2 cups Burgundy wine
- 1/4 cup water
- 2 tablespoons flour
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1/3 cup orange marmalade
- 1 1/2 teaspoons grated orange rind
- 2 teaspoons sugar
- 4 cloves garlic, minced
- 1/4 teaspoon pepper
- 4 lbs beef brisket
- 1 lb mushroom, cut into quarters
Directions
1
Preheat the oven to 300 degrees F.2
In a roaster into which the brisket fits comfortably, stir together the soup mix, wine, water and flour until blended.3
Stir in the basil, thyme, marmalade, orange peel, sugar, garlic and pepper.4
Add the brisket, spooning some of the sauce over the top and distributing the mushrooms evenly around the brisket.5
Cover and bake for 4 hours, basting every hour, until tender when pierced with a fork.6
If the sauce bubbles too rapidly, reduce the oven temperature to 275 degrees.7
Remove from the oven and place the brisket on a sheet of heavy foil.8
Pour the sauce into a bowl, cover, and refrigerate.9
When the brisket is cool, wrap in foil and refrigerate.10
Remove solidified fat from the sauce and discard.11
Slice the brisket thinly against the grain.12
Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.13
Pour the sauce over the meat and heat in the oven until hot and bubbly.14
Serve to thankful guests.
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Featured Reviews for This Recipe
From: Chef #941480
On Apr 12, 2009
oooooooh aaaahhhhhhhh on this one! I was worried after paying $32.00 for my hunk of brisket and never cooking a brisket before! Would the $5.00 ham be just as good? It was sooooo worth the money to make this recipe for our easter dinner this year. I made the brisket the night before. I followed the ingredients just as written. The next day of the party I sliced it and cooked it for an hour on 350 to warm it through. Beautiful, melt in your mouth flavor. It went great with the 3 cheese spinich casserole on this site. Mashed potatoes and california medley steamed veggies!!!! So simple to make having it all done the day before guest arrived!
From: scancan
On Oct 2, 2008
We loved this dish! I left this in the crockpot for about fifteen hours until it was just super tender and delicious. I also used apricot jelly instead of the orange marmalade and increased the onion soup mix a bit. I also left out the basil since some in the fam don't care for it but we didn't miss it at all as it was absolutely delicious.
From: Kishka
On Jul 8, 2003
Great recipe, Mirj! I have made it twice so far, and it has been a hit both times. Before cooking the meat I marinated it for a day in a concoction I made up of sauteed onion and garlic simmered with wine, marmalade, sugar and chunks of orange (I removed the orange chunks before pouring the marinating the brisket so the orange flavor wouldn't overwhelm). I think the mushrooms work wonderfully and added even more the second time I made it. Thanks again!
From: Pets'R'us
On Jun 6, 2003
This was absolutely wonderful, all the flavors were just right. Not too salty or too much orange. The other good thing about this dish is that you can make it in advance for a dinner party! I might consider to serve the mushrooms on the side next time, just to keep the sauce flavors more concentrated.
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