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Brisket With Onions And Orange Wine Sauce

beef - other

1 side brisket; about 5 pounds
2 tablespoons all-purpose flour
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons Cajun seasoning mix
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 cups dry red wine
1/2 cup orange marmalade
2 teaspoons grated orange rind
1/3 cup orange juice
1 tablespoon liquid honey
3 large onions; sliced
6 cloves garlic; minced

Trim all but thin layer of fat from brisket. Place in large roasting pan. Combine flour, basil, thyme, Cajun seasoning, salt, pepper and cayenne; rub over both sides of brisket. In bowl, stir together wine, marmalade, orange rind and juice, honey, onions and garlic; pour over meat, lifting to flow underneath. Cover and bake in 325°F oven, basting every 45 minutes, for 4 to 4 1/2 hours or until very tender. Let cool slightly. Cover and refrigerate for at least 12 hours or for up to 24 hours. Spoon off solid fat from pan. Transfer meat to cutting board; slice thinly across the grain. If necessary, boil liquid in pan until reduced to about 4 cups. Return sliced meat to pan; cover and heat in 325°F oven, basting occasionally, for I to 11/2 hours or until hot. Arrange on platter; spoon juices over top.

Contributor: Canadian Living - December, 1999

Yield: 8 to 10 serving

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