Take a 6-7 pound brisket and lay it on a sheet of heavy duty aluminum foil
large enough to wrap loosely around the meat and to make a tight
seal. Place in a roasting pan.
Lay on top of the meat at least 6 and as many as 10 onions, slice. This
like a lot but they shrink down and are the essence of the sauce.)
Sprinkle salt, pepper
and paprika, to taste over the onions. Combine 3/4 cup of kosher for
ketchup with an equal amount of good red wine, and pour over the
meat and onions.
Bring the foil around the meat, loosely, but make a tight seal at all
Roast in a 350 degree oven for two to two and a half hours, until tender
Open package and test with a fork. If it's not tender, reseal and roast
for another half hour.
Variation: this is especially delicious if the meat is removed from the
oven, after about an hour and a half of cooking, cooled, sliced and
returned to the oven for finishing. By this time, it can be cooked
directly in the roasting pan, covered with the foil. Re-sealing is okay,
unnecessary. The sliced meat absorbs more of the sauce and is delicious
even if you "overcook" it. This is also
a great way to prepare the brisket in advance. Just refrigerate or
freeze it after you slice it, and complete the cooking when you want
to serve it.
RPaaswell, New York, NY