| 1 | 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. |
| 2 | Place one half of the onions on bottom of pan. |
| 3 | Season the onions with a little salt, pepper, garlic powder and lots of hungarian paprika. |
| 4 | Place brisket on top of onions, then other half of onions and allspice on top of the brisket. |
| 5 | Cover and roast in a 300 °F. |
| 6 | Oven for 3 hours. |
| 7 | Test your brisket and when it is fork tender, take it out. |
| 8 | Let it cool and then slice it very thin. |
| 9 | Strain juice and either thicken it with a little cornstarch or serve it au jus. |
| 10 | You will have a very dark brown juice. |
| 11 | Note: best when made one day in advance. |
| 12 | Aunt sadie almost always served this with savory noodle kugel. |
| 13 | I also serve it with roasted, boiled or mashed potatoes. |
| 14 | Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil. |
| 15 | Spray pan and inside of lid with pam |
