Beef Brisket with Burgundy-Orange Sauce - serves 6

1 ounce envelope onion soup mix
1 1/2 cups Burgundy wine
1/4 cup water
2 tbsp flour
1 tbsp dried basil
2 tsp dried thyme
1/3 cup orange marmalade
1 1/2 tsp grated orange rind
2 tsp sugar
4 cloves garlic, minced
1/4 tsp pepper
4 lb beef brisket
1 lb mushrooms cut in quarter

Preheat oven to 300 degrees. In a roaster into which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended.
Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper.
Add brisket, spooning some of the sauce over the top. Cover and bake for 4 hours, basting every hour until tender when pierced with a fork. If the sauce bubbles rapidly, reduce oven to 275 degrees.
Remove from oven and place brisket on a sheet of heavy foil.
Pour sauce into a bowl, cover, and refrigerate.
When brisket is cool, wrap in foil and refrigerate. Remove solidified fat from sauce and discard.
Slice brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.
Pour sauce over meat.