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TENDER BEEF BRISKET WITH ONIONS Recipe | |
Jewish Beef | |
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Ingredients:
1 Brisket point roast, (about 7 lb/3 kg) 4 Cloves garlic, minced 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Paprika 10 Large onions, sliced (about 3 lb) 12 Cups Water 1/4 Cup Potato starch
Directions:
Yield: 16 servingsIn large roasting pan, place brisket, fat side up. Season with garlic, salt, pepper and paprika. Top with onions; pour in water around meat. Bring to boil, uncovered, on stove top. Roast, uncovered, in 325 F oven for 3 hours, turning roast over occasionally, each time spooning onions back onto meat. Roast, covered, for 4 to 4-1/2 hours longer or until very tender. Let cool; cover and refrigerate overnight. Skim off fat. Trim fat from meat; slice thinly. Set aside. In bowl, blend potato starch with 1 cup of the cold pan juices. In roasting pan, bring remaining cooking liquid to boil over medium-high heat. Gradually stir in potato starch mixture, cooking until sauce has thickened smoothly. Return meat to pan, reduce heat to medium-low and heat until steaming hot. To serve, arrange meat on platter, mounding onions over top. NOTE: This is a wonderfully bountiful roast to make a day ahead. The flavour improves on reheating. | |