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.

Bonus: Two of my Exclusive recipes:

💖Chef Yaffa's recipe for epic lemon spread/dip- https://youtu.be/I17mVNunVQs

💖Chef Yaffa's first place, award-winning Garlic spread- https://youtu.be/Pg_-2NakSMk

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.

💖My slow cooker white wine beef brisket- https://youtu.be/EeQSeDxUu5o