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home > recipes > meat > passover orange roast brisket
from NY, USA Yield: 10 servings 5 To 6 lb beef brisket 2 Or 3 onions, sliced 1 c Orange juice 1/2 c Passover Fruit Wine 2 tb Catsup 1 ts Sugar Salt, pepper, garlic, Paprika Rub meat with seasonings. Let stand overnight in the refrigerator. Line a roasting pan with half the sliced onions and lay meat on top, fat side up. Combine juice, wine, sugar and catsup and pour over roast. Top with remaining onions. Roast at 325 degrees for 3-4 hours. Remove from oven 1/2 hour before carving. Slice across the grain. Note: can be made in the slow cooker!

Passover Orange Roast Brisket


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list all recipes for MEAT (1007)
list all recipes by BUTTERFLYDOG (1134)


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keyword: passover
keyword: orange
keyword: roast
keyword: brisket
recipes for meat
recipes by butterflydog
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(posted March 25, 2004)

from NY, USA

Yield: 10 servings

5 To 6 lb
beef brisket
2 Or 3 onions, sliced
1 c
Orange juice
1/2 c Passover Fruit
Wine
2 tb
Catsup
1 ts
Sugar
Salt, pepper, garlic,
Paprika

Rub meat with seasonings. Let stand overnight in the refrigerator.
Line a roasting pan with half the sliced onions and lay meat on top, fat side up. Combine juice,
wine, sugar and catsup and pour over roast. Top with remaining onions. Roast at 325 degrees for 3-4 hours. Remove from oven 1/2 hour before carving. Slice across the grain. Note: can be made in the slow cooker!



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