Orange Brisket of Beef

By msklein

Traditions, pg. 21

Ingredients

• 5 lb. brisket
• Clove of garlic, minced
• 2 bay leaves
• Salt and pepper to taste
• 3 onions, thinly sliced
• 1 cup orange juice
• 1/2 cup sweet red wine
• 2 tbsp. ketchup
• 1 tsp. sugar

Preparation

Step 1

Rub meat with spices. Cover and let stand overnight in refrigerator. Put half of the onion slices in bottom of roaster. Put meat on top fat side up. Combine juice, wine, ketchup, and sugar. Pour mixture over roast. Top with remaining onion. Roast covered at 325* for 3 to 4 hours, or until tender.

Serves 6 - 8.

You can also add potato chunks and sliced carrots, if desired.