ORANGE "JUICY" ROAST BRISKET

Orange

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!

Provided by Oolala

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 -5 lbs beef brisket
3 medium onions, sliced
1 cup orange juice
3/4 cup tomato juice
1/2 cup red wine
1 teaspoon sugar
salt
pepper
garlic powder

Steps:

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.
Mix the sauce in a bowl by combining the orange juice, tomato juice, red wine and sugar; pour over the meat.
Add the salt, pepper and garlic to taste.
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.
Can be sliced and reheated.

Nutrition Facts : Calories 1160.8, Fat 90.5, SaturatedFat 36.4, Cholesterol 248.3, Sodium 344.6, Carbohydrate 18.5, Fiber 1.5, Sugar 11.6, Protein 59.2