5-6 pound brisket
3 large onions*
8 whole allspice
1 salt and pepper
1 garlic powder
1 paprika

Slice the onions paper thin Remove excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots of paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket.

Cover and roast in a 300 degree F. oven for 3 hours. Let it cool and then slice it very thin.

Servings: 8

If desired strain the juice in the pan and thicken it with a little cornstarch or serve it au jus.


NOTE:
Yes, you use three onions. It is not a typo.
Best when made one day in advance. .
Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil.
This would be very good with carrots and potatoes roasted with the brisket.