Roast Brisket
4-5 lb. brisket, first cut
1 t. garlic powder
1 t. salt
1/2 t. ginger
1 t. black pepper
2 cloves garlic, pressed
1 c. Passover sherry
1 c. Passover ketchup
3 T. Passover brown sugar
1 T. potato starch
1 large onion, chopped
Preheat oven to 325.
Combine garlic powder, salt, ginger, pepper and garlic and rub into meat. Combine sherry, ketchup, brown sugar. Sear meat and onion in 1 T. oil. Brown well and drain off oil. Add sauce cover and cook in oven at 325 for 3 hours. Strain juices from meat, heat in a saucepot with the potato starch and serve as gravy.
Serves 10-12
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