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Brisket with Burgundy-Orange Sauce

    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. mushrooms, cut into quarters

Preheat the oven to 300F. In a roaster into which the brisket fits
comfortably, stir together the soup mix, wine, water and flour until
blended. Stir in the basil, thyme, marmalade, orange peel, sugar,
garlic and pepper. Add the brisket, spooning some of the sauce over
the top and distributing the mushrooms evenly around the brisket.
Cover and bake for 4 hours, basting every hour, until tender when
pierced with a fork. If the sauce bubbles too rapidly, reduce the
oven temperature to 275F.

Remove from the oven and place the brisket on a sheet of heavy foil.
Pour the sauce into a bowl, cover, and refrigerate. When the brisket
is cool, wrap in foil and refrigerate. Remove solidified fat from
the sauce and discard. Slice the brisket thinly against the grain.
Overlap slices in a shallow, ovenproof dish that is just large enough
to hold them. Pour the sauce over the meat and heat in the oven until
hot and bubbly.