| 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" <[email protected]> on Apr 8, 1998
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