Michael Berch:
Brisket coated with salt, pepper, paprika, and diced onions
Michael Berch:
After half an hour at 450F the onions are browned
Michael Berch:
Add water, scrape the onions into the water, and turn down to 350F
Michael Berch:
After 3 hours total, it's done!
Michael Berch:
The brisket should rest on a platter for 10-15 minutes
Michael Berch:
Sliced and tender
Michael Berch:
Serve with gefilte fish and a hard-boiled egg