Passover Orange Roast Brisket
1 (5- to 6-pound) beef brisket
2 or 3 onions, sliced
1 cup orange juice
1/2 cup Passover fruit wine
2 tablespoons ketchup
1 teaspoon sugar
- Rub meat with seasonings. Let stand overnight in the refrigerator. Line
a roasting pan with half the sliced onions and lay meat on top, fat side up.
- Combine juice, wine, sugar and ketchup and pour over roast. Top with remaining
- Roast at 325 degrees F for 3-4 hours.
- Remove from oven 1/2 hour before carving.
- Slice across the grain.
Yield: 10 servings
Note: can be made in the slow cooker!
Shared with recipegoldmine.com by rosskat from New York, USA