Holidays brisket recipe with red wine, mushrooms, orange marmalade for Passover, Sukkot & Rosh Hashanah

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INGREDIENTS;

1 envelope, about 1 once of onion soup mix

1 1/2 cups burgundy wine

1/4 cup water

2 Tbsp flour

1 Tbsp dried basil

2 Tbsp dried thyme

1/3 cup marmalade

1 1/2 tsp grated orange peel

2 tsp sugar

4-6 garlic cloves, minced

1/4-1/2 tsp black pepper

4 lb. beef brisket, trim fat as much as you can

1 lb. mushrooms, washed and sliced Enjoy

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TO MAKE:

 Add all ingredients in the order they are written above.

 Add beef brisket, spoon over sauce to cover the beef

 Add mushrooms to baking pan  

Trans to preheat oven 

 Roast uncovered at 275 f for 4 hours for well done 

Roast uncovered at 275 f for 3.5 hours for medium-well  

store sauce and brisket in separate containers

 FOR A THICK SAUCE:- 

transfer sauce to a saucepan, bring to a boil, reduce to simmer, cook 20-30 minutes, uncovered.

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