Gellman's Mother's Brisket

• 5 -6 lbs beef brisket
• vegetable oil, for a paste rub
• salt and pepper
• garlic, finely chopped, to taste
• paprika
• 2 -3 onions, sliced
• 2 cups orange juice
• 1 cup wine (Passover fruit wine)
• 14 cup ketchup
• 1 tablespoon sugar

1. In a small bowl, stir together the oil, salt, pepper, garlic and paprika to form a paste.
2. Rub the meat all over with the rub mixture.
3. Cover the brisket and let it stand over night in the refrigerator.
4. Preheat the oven to 350 degrees F. and arrange half of the sliced onions in the bottom of a roasting pan.
5. Place the meat on top of the onions, fat side up.
6. Ina medium bowl, stir together the orange juice, wine, ketchup and sugar and pour over the meat.
7. Cover with the rest of the onions and cover roasting pan.
8. Bake 3-4 hours until meat is tender.
9. Let the meat stand for 30 minutes before carving.

beef brisket, vegetable oil, salt, garlic, paprika, onions, orange juice, wine, ketchup, sugar

Taken from www.food.com/recipe/gellmans-mothers-brisket-140225 (may not work)