PASSOVER ORANGE BRISKET 5-6 lb. beef brisket Salt, pepper, garlic, paprika 2 or 3 onions, sliced 1...

PASSOVER ORANGE BRISKET
5-6 lb. beef brisket
Salt, pepper, garlic, paprika
2 or 3 onions, sliced
1 cup orange juice
1/2 cup Passover Fruit Wine
2 Tbsp. catsup
1 tsp. sugar
Preheat oven to 325 degrees F.
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 for 3-4 hours. Remove from oven
1/2 hour before carving. Slice across the grain.
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