Marcia recommends making it a day before serving. Although I made it the same day I served it, it was even better the next day.
5 -6 lbs first cut (flat cut) brisket. It is less fatty than the 2nd cut (point cut)
10 garlic cloves
2 Tb salt, 1 Tb each paprika and white pepper
20 onions (either yellow or red onions)
Olive oil to sauté onions
4 celery stalks
Preheat oven to 500 degrees
Oil a roasting pan. Rinse brisket and pat dry.
Cut garlic cloves into thin slivers. Using a paring knife, make slits on the top (fatty side) of the brisket, and stick the garlic slivers in them.
Cover brisket with foil and place in the oven to sear the meat for 20 minutes.
While meat is searing, slice the onions. Working in batches, sauté them in olive oil, until soft but not quite caramelized.
Remove brisket from oven. Reduce heat to 350 degrees.
Slice the brisket and place it back in the gravy it made. Serve with the vegetables.
I like to serve the brisket over Kasha Varnishkes with fresh herbs