| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Beef, Canadian li, Jewish, Main dish, Passover |
1 |
Servings |
INGREDIENTS
| 1 |
|
Brisket point roast; (about 7 lb/3 kg) |
| 4 |
|
Cloves garlic; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 10 |
lg |
Onions; sliced (about 3 lb) |
| 12 |
c |
Water |
| 1/4 |
c |
Potato starch |
INSTRUCTIONS
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 4-1/2 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 medium-high heat. Gradually stir in potato starch mixture, cooking
until sauce has thickened smoothly. Return meat to pan, reduce heat to
medium-low 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 MC-Recipe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998
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