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    Tender Beef Brisket with Onions


    Source of Recipe


    Chicago Jewish News

    Recipe Introduction


    Will your house ever smell so good......

    List of Ingredients





    1 brisket (about 7 to 8 pounds)
    4 cloves garlic, minced
    1 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon paprika
    8 to 10 large onions (about 3 pounds), sliced

    Recipe



    Preheat oven to 325 degrees. Place brisket in large roasting pan, fat side up. Season with the garlic, salt, pepper and paprika. Place the sliced onions on top of and around the brisket. Pour water around meat. Place the
    roasting pan on stove top and bring the mixture to a boil (keep uncovered).
    Place in the oven and roast, uncovered, for 2 hours, turning the roast over occasionally, each time spooning the onions back onto meat. Roast, covered, for 4 hours longer or until very tender. Remove from oven and let cool.
    Cover and refrigerate overnight. Skim off fat. Trim fat from meat; slice thinly. To serve, arrange meat on platter, mounding onions over top.
    Serves 16.
    Note: Can be made a day ahead. The flavor improves on reheating.
 

 

 

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