Ingredients
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3 - 5
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3
-
1
-
3/4
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Orange “juicy” Roast Brisket,Haven’t tried it yet but it’s here for the future from a cookbook called “Good Yom Tov.” I thought the tomato juice was an interesting ingredient here with the orange juice! I added the word “juicy” to the title because of that!,Made this recipe this evening. used 3tbsp of ketchup with a little bit of water instead of the tomato juice. Very tasty indeed! Thanks for the recipe!,Made this recipe this evening. used 3tbsp of ketchup with a little bit of water instead of the tomato juice. Very tasty indeed! Thanks for the recipe!
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Steps
|
1
Done
|
Place the Sliced Onions in the Bottom of a Roasting Pan. Place the Meat, Fat Side Up on Top of the Onions in the Pan. |
|
2
Done
|
Mix the Sauce in a Bowl by Combining the Orange Juice, Tomato Juice, Red Wine and Sugar; Pour Over the Meat. |
|
3
Done
|
Add the Salt, Pepper and Garlic to Taste. |
|
4
Done
|
Bake, Covered, at 325 Degrees F. For 2 1/2 Hours. Meat Can Be Turned Once If You Like. Raise Heat to 350 Degrees F. and Uncover the Meat. Continue Baking For Another Hour or Until Thoroughly Cooked and Tender. |
|
5
Done
|
Can Be Sliced and Reheated. |
