INGREDIENTS

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 25
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.5mg
Potassium: 91.4mg
Carbohydrates: 5.9g
Fiber: 1.2g
Sugar: 2g
Protein: <1g