• 1 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. ginger
• 1 tsp. freshly ground black pepper
• 1 clove garlic, halved
• 5 lbs. brisket, first cut
• 1 cup Passover sherry
• 1 cup Passover tomato ketchup
• 3 Tbs. Passover brown sugar
• oven roasting bag
• 1 Tbs. potato starch
• 1 large onion, sliced
• 4 medium carrots, sliced diagonally

Preheat oven to 325°F. Combine first 5 ingredients in a bowl and rub into meat. Combine sherry, ketchup and brown sugar in a bowl. Place meat in an oven bag with potato starch. Pour sauce over meat and add onion. Put bag in roasting pan. Make 6 small cuts in bag, according to package directions. Roast 2-1/2 to 3 hours, or until tender.

Place carrots in a steamer basket over boiling water. Cover pan and steam about 4 minutes until just tender. Remove roast from oven. Strain juices from roasting bag and serve as gravy. Serve with steamed carrots.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 528, fat 24.4g, 43% calories from fat, cholesterol 176mg, protein 56.6g, carbohydrates 14.8g, fiber 1.5g, sugar 8.3g, sodium 448mg, diet points 12.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.3, Sugar: 0.6, Very lean meat protein: 7.6

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