Aunt Sadies Brisket Of Beef Recipe - onions

Method

• 5,6 Lb brisket; 1st cut*Sliced paper thin (3 is not a typo) ))) The following is my favorite brisket recipe and it really does come from my
• Aunt Sadie's kitchen: Remove any excess fat from brisket, but leave a little on top.
• Place one half of the onions on bottom of pan.
• Season the onions with a little salt, pepper, garlic pwdr and lots of Hungarian paprika.
• Place brisket on top of onions, then other half of onions and allspice on top of the brisket.
• Cover and roast in a 300 degree F. oven for 3 hrs.
• Test your brisket and when it is fork tender, take it out.
• Let it cold and then slice it very thin.
• Strain juice and either thicken it with a little cornstarch or possibly serve it au jus.
• You will have a very dark brown juice.
• NOTE:Best when made one day in advance.
• Aunt Sadie almost always served this with savory noodle kugel.
• I also serve it with roasted, boiled or possibly mashed potatoes.
• Use a good roasting pan with a lit which fits well or possibly covered with heavy duty aluminum foil.
• Spray pan and inside of lid with Pam.))
• I serve this at Passover sans cornstarch and serve it any time I wish to serve something festive, special and easy.
• Enjoy, FROM: ANN PUCKETT (HGPS48A)