Aunt Eudice’s Brisket

  • 2 – 2.5 kilo (about 5 lbs) fresh brisket
  • 6 medium onions, peeled and finely sliced
  • 6 cloves garlic, minced
  • 4 tbs ketchup
  • Coarse ground pepper
  • Coarse salt
  • 500 ml (about 2 cups) orange juice
  • 500 ml (about 2 cups) sweet red wine

Preheat oven to 180˚C (350˚F).

Lay half the onions at the bottom of a large roasting tin. Rub both sides of the brisket with the garlic, ketchup and a generous amount of salt and pepper. Place the brisket on top of the bed of onions. Cover the top of the brisket with the remaining onions. Pour the orange juice and the wine into the tin, now cover the brisket really tightly (REALLY TIGHTLY).

Place in the oven and cook for 3.5 – 4 hours until very soft. A way to check if it is done, is insert a fork into the brisket. If it pulls out with no resistance then it is done.

Take out of the oven and allow to cool before slicing. The colder the brisket is, the easier it will be to slice.

Brisket on mashed potatoes