beef brisket, first cut, sliced paper thin
1Remove any excess fat from brisket, but leave a little on top.
2Place one half of the onions on bottom of pan.
3Season the onions with a little salt, pepper, garlic powder and lots of paprika.
4Place brisket on top of onions, then other half of onions and allspice on top of the brisket.
5Cover and roast in a 300 degree oven for 3 hours.
6Test your brisket and when it is fork tender, take it out.
7Let it cool and then slice it very thin.
8Strain juice and either thicken it with a little cornstarch or serve it au jus.
9You will have a very dark brown juice.
10NOTE: Best when made one day in advance.
11Aunt Sadie almost always served this with savory noodle kugel.
12I also serve it with roasted, boiled or mashed potatoes.
13Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil.
14Spray pan and inside of lid with non-stick cooking spray.