Recipe - Tender Beef Brisket With Onions

1 Brisket point roast; (about
7 lb/3 kg)
4 Cloves garlic; minced
1 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Paprika
10 lg Onions; cut or sliced up (about 3 lb)
12 cup Water
One fourth cup Potato starch

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 4One half 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 mediumhigh heat. Gradually stir in potato starch mixture, cooking
until sauce has thickened smoothly. Return meat to pan, reduce heat to
mediumlow and heat until steaming hot. To serve, arrange meat on platter,
mounding onions over top. Makes about 16 servings. Formatted by Carole
Walberg

NOTES : This is a wonderfully bountiful roast to make a day ahead. The
flavour improves on reheating.
Recipe by: Caroline Parry, Canadian Living

Posted to MCRecipe Digest by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Apr 8, 1998