Orange Roast Brisket Recipe - Cooking Index
Orange Roast Brisket Recipe - Cooking Index
| 3 | Onions | |
| 4 lbs | 1816g / 64oz | Brisket of beef - first cut |
| 1/2 cup | 118ml | Red wine |
| 1 cup | 237ml | Orange juice |
| 3 tablespoons | 45ml | Tomato sauce |
| 1 teaspoon | 5ml | Sugar |
| Salt | ||
| Pepper | ||
| Garlic |
Preheat oven to 325F.
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 2 1/2 hours. Raise heat to 350F and roast for 1/2 hour uncovered.
Slice against grain when cooled.
Source:
SF Chronicle; Jan. 31, 1996 - WEEKEND COOK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.