Brisket of beef

By Anonymous -
from Bubbe's Kitchen

5 lb beef brisket
1 clove garlic, minced
salt and pepper
2-3 large onions, sliced
1 c. orange juice
1 tsp. prepared mustard
2 tbsp. ketchup
1 tsp. brown sugar
1/2 c. sherry

Rub meat well with garlic, salt and pepper. Cover and refrigerate for several hours or overnight. When ready to cook, spread half the sliced onions in bottom of a roasting pan. Place meat on top, fat side up.
Combine remaining ingredients to make a sauce. Pour over the meat. Roast, uncovered, at 325 for 3-4 hours. Add water if it becomes too dry.
Allow to sit out of the oven 30 minutes before serving. Slice against the grain.

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