Orange Roast Brisket

Sisterhood of Temple Shalom, Naples, FL
Recipe by
Sisterhood of Temple Shalom, Naples, FL
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
  1. Make paste of salt, pepper, and minced garlic and rub over meat. Cover and refrigerate overnight.
  2. Preheat oven to 325°.
  3. Place 1/2 of the sliced onions on bottom of large roasting pan. Place meat over onions.
  4. Combine next 4 ingredients and pour over meat. Top with remaining onion slices.
  5. Roast, covered, for 3 to 4 hours or until tender.

    Note: This is a good recipe to prepare ahead and reheat.