Orange "juicy" Roast Brisket

READY IN: 3hrs 5mins
Recipe by Oolala

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!

Top Review by Rachel Pardoe

Made this recipe this evening. I used 3tbsp of ketchup with a little bit of water instead of the tomato juice. Very tasty indeed! Thanks for the recipe!

Ingredients Nutrition

Directions

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

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