5-6 lb. beef brisket
2 or 3 onions, sliced
1 c. orange juice
1/2 c. Passover Fruit Wine
2 tbsp. catsup
1 tsp. 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.