1 Brisket point roast, (about 7 lb/3 kg)
4 Cloves garlic, minced
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
10 large Onions, sliced (about 3 lb)
12 cup Water
1/4 cup Potato starch
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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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