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Ingredients
- 1 x Brisket point roast, (about 7 lb/3 kg)
- 4 x Cloves garlic, chopped
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Paprika
- 10 lrg Onions, sliced (about 3 lb)
- 12 c. Water
- 1/4 c. Potato starch
Directions
- 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 hrs, turning roast over occasionally, each time spooning onions back onto meat. Roast, covered, for 4 to 4-1/2 hrs longer or possibly till very tender. Let cold; cover and chill overnight. Skim off fat. Trim fat from meat; slice thinly. Set aside. In bowl, blend potato starch with 1 c. of the cool pan juices. In roasting pan, bring remaining cooking liquid to boil over medium-high heat. Gradually stir in potato starch mix, cooking till sauce has thickened smoothly. Return meat to pan, reduce heat to medium-low and heat till steaming warm. To serve, arrange meat on platter, mounding onions over top.
- Makes about 16 servings.
- Walberg
- NOTES : This is a wonderfully bountiful roast to make a day ahead. The flavour improves on reheating.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4252g | |
| Calories 704 | |
| Calories from Fat 14 | 2% |
| Total Fat 1.71g | 2% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2518mg | 105% |
| Potassium 2452mg | 70% |
| Total Carbs 164.05g | 44% |
| Dietary Fiber 26.2g | 87% |
| Sugars 58.87g | 39% |
| Protein 18.54g | 30% |
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