Tender Beef Brisket With Onions

It is not uncommon for Christians to claim that the saints of the Old Testament period experienced God’s Spirit in a fundamentally different manner from that of New Testament believers or modern Christians. Many have relied on specific idioms of the Old Testament to argue that the Holy Spirit only came upon people in the Old Testament but into people in the New Testament. Thus, the Holy Spirit was only bestowed temporarily, and then externally, to Old Testament believers as opposed to the permanent indwelling of the early church. Such preaching and teaching drives a wedge between the Testaments, placing too much emphasis on disunity rather than on mutual interdependence between the Old and New. This is an inadequate and incomplete understanding of the role of the Spirit in the Old Testament. Though the Spirit of God sometimes comes upon individuals in the Old Testament to empower for specific (and temporary) tasks, there can be no doubt that His role is also more extensive. He has an indwelling and transforming presence in the Old Testament believers as well and is described as the animating feature that effects spiritual renewal.

Bill Arnold

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	t	Salt
1/2	t	Pepper
1/2	t	Paprika
10		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 624 Calories From Fat: 15 Total Fat: 1.7g Cholesterol: 0mg Sodium: 2473.8mg Potassium: 2307.2mg Carbohydrates: 145.4g Fiber: 26.4g Sugar: 63.8g Protein: 17.5g