• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Tender Beef Brisket with Onions

  • Recipe Submitted by on

Category: Beef, Main Dish

 Ingredients List

  • 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


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

NOTES : This is a wonderfully bountiful roast to make a day ahead. The
flavour improves on reheating.

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