Orange Roast Brisket
Yield
servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
|
|
| 4 | pounds |
beef brisket
|
|
| ½ | cup |
red wine
|
*
|
| 1 | cup |
orange juice
|
|
| 3 | tablespoons |
tomato sauce
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
|
|
| 1.8 | kg |
beef brisket
|
|
| 118 | ml |
red wine
|
*
|
| 237 | ml |
orange juice
|
|
| 45 | ml |
tomato sauce
|
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
garlic
|
*
|
Directions
Preheat oven to 325℉ (160℃).
Use covered roasting pan.
Place onions on bottom and brisket on top, fat side up.
Combine wine, orange juice, tomato sauce and sugar.
Pour over meat.
Add spices and roast in covered pan for 2½ hours.
Raise heat to 350℉ (180℃) F and roast for ½ hour uncovered.
Slice against grain when cooled.
