Title: Aunt sadie's brisket of beef
 Categories: Main dish, Beef, Jewish, Holiday
      Yield: 8 Servings
 
      3    Large onions*
      8    Whole allspice
           Salt and pepper
           Garlic powder
           Hungarian paprika
 
  5,6     lb brisket; 1st cut *Sliced paper thin (3 is not a typo) >>>
  The following is my favorite brisket recipe and it really does come
  from my Aunt Sadie's kitchen: Remove any 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 Hungarian 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.
   Test your brisket and when it is fork tender, take it out. Let it
  cool and then slice it very thin.  Strain juice and either thicken it
  with a little cornstarch or serve it au jus. You will have a very
  dark brown juice. NOTE: Best when made one day in advance.  Aunt
  Sadie almost always served this with savory noodle kugel. I also
  serve it with roasted, boiled or mashed potatoes.  Use a good
  roasting pan with a lit that fits well or covered with heavy duty
  aluminum foil.
   Spray pan and inside of lid with Pam.