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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
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Aunt Sadie's kitchen: Remove any excess fat from brisket, but leave a little on top.
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Place one half of the onions on bottom of pan.
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Season the onions with a little salt, pepper, garlic pwdr and lots of Hungarian paprika.
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Place brisket on top of onions, then other half of onions and allspice on top of the brisket.
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Cover and roast in a 300 degree F. oven for 3 hrs.
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Test your brisket and when it is fork tender, take it out.
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Let it cold and then slice it very thin.
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Strain juice and either thicken it with a little cornstarch or possibly serve it au jus.
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You will have a very dark brown juice.
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NOTE:Best when made one day in advance.
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Aunt Sadie almost always served this with savory noodle kugel.
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I also serve it with roasted, boiled or possibly mashed potatoes.
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Use a good roasting pan with a lit which fits well or possibly covered with heavy duty aluminum foil.
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Spray pan and inside of lid with Pam.))
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I serve this at Passover sans cornstarch and serve it any time I wish to serve something festive, special and easy.
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Enjoy, FROM: ANN PUCKETT (HGPS48A)
