Orange Roast Brisket
5 pound brisket, trimmed
salt and pepper to taste
3 cloves garlic, minced
3 onions, thinly sliced
1 cup orange juice
1/2 cup sweet red wine
2 tablespoons ketchup
1 teaspoon sugar
- Make paste of salt, pepper, and minced garlic and rub over meat. Cover and refrigerate overnight.
- Preheat oven to 325°.
- Place 1/2 of the sliced onions on bottom of large roasting pan. Place meat over onions.
- Combine next 4 ingredients and pour over meat. Top with remaining onion slices.
- Roast, covered, for 3 to 4 hours or until tender.
Note: This is a good recipe to prepare ahead and reheat.