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Brisket – Mom’s Burgundy Brisket Recipe

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This recipe for Brisket – Mom’s Burgundy Brisket, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Fine


1 T. dried basil
2 tsp. dried thyme
½ cup orange marmalade
1½ tsp. grated orange peel
2 tsp. sugar
4 cloves garlic, minced
1 pkg. dry onion soup (about 1 oz.)
2 T. flour
¼ cup water
1½ cups Burgundy wine
¼ to ½ tsp. pepper, to taste
1 (4 lb.) beef brisket, trimmed of as much fat as possible
1 lb. mushrooms, cleaned, cut in half or quarters if they are large

Preheat oven to 325º. In a bowl, mix together basil, thyme, orange marmalade, orange peel, sugar and garlic. Add dry onion soup, flour and water. Preheat oven. Put brisket in a roasting pan that it fits in comfortably. Cover brisket with the marmalade mixture. Cover pan tightly with tin foil. Place covered pot in preheated oven and bake for 3 hours. Then, open the foil and add the mushrooms. Cook for another 1/2 hour, until tender. Remove from oven and let sit. Place brisket on a platter or heavy piece of foil. Pour sauce into a separate bowl. Refrigerate overnight. Remove from the refrigerator and slice brisket thinly against the grain. Overlap slices in a shallow oven-proof dish, large enough to hold them. Pour sauce over meat and cover with foil. To reheart, preheat oven to 325º 30 to 45 minutes. The meat can be refrigerated up to 2 days.




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