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 servings
In 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.
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Submitted 6/13/05.
Source: www.jewish-food.org
Submitted By: Meryl
starmer@prodigy.net
TENDER BEEF BRISKET WITH ONIONS