By Larry Levine –
1 Brisket of beef, point end or about 1/2 lb per person
2 Tbls Olive oil
Onion powder
Paprika
2 brown onions, sliced
2 carrots, sliced
2 celery stalks, with leafs, diced
1 cup water
1 cup red wine
Trim surface fat from meat. Trim most of internal fat from point end. Heat the oil in a large skillet or frying pan. Sear the brisket on all sides in the hot oil. Remove the brisket to a roasting pan with a cover. Slightly brown the onion slices in the brisket juices left in the original pan. (Add more olive oil if needed.) Sprinkle the brisket generously with onion powder and paprika. Cover the brisket with sliced onions. Surround the brisket with the carrots and celery. Add the water and wine without washing the onion powder and paprika from the meat. Cover the roasting pan and bake in pre-heated 325-degree oven for three hours. Remove brisket to carving platter and let stand 10 to 15 minutes so juices can set. Do not remove onions. With a sharp knife, slice the beef across the grain.
Serve with mashed or roasted potatoes, green beans with mushroom and onions.
(NOTE: Before slicing the brisket, you may wrap it in tin foil and refrigerate it overnight. Then slice it and wrap it again in tin foil. Then you can heat it, still wrapped to hold in the moisture, when ready to serve. It will slice easier this way and not leave you rushed at serving time.)
