Passover Orange Roast Brisket


submitted by rosskat
from NY, USA

Yield: 10 servings

5 To 6 lb beef brisket
2 Or 3 onions, sliced
1 cup Orange juice
1/2 cup Passover Fruit Wine
2 Tbsp Catsup
1 tsp Sugar
Salt, pepper, garlic,
Paprika

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 catsup and pour over
roast. Top with remaining onions. Roast at 325 degrees for 3-4 hours.
Remove
from oven 1/2 hour before
carving. Slice across the grain. Note: can be made in the slow cooker!

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