3 to 5 lbs. first cut brisket of beef
3 lg. onions, sliced
3 tbsp. vegetable oil
1 c. boiled water
Salt to taste
4 tbsp. paprika
4 cloves garlic, cut in 1/2

Make 8 small slits in beef and insert garlic. Set meat aside. In heavy cooking pot saute onions in oil until transparent. Sprinkle one side of beef with salt and 2 tablespoons of the paprika. Place spiced side down on top of browning onions. Sprinkle remaining salt and paprika on other side of beef. Slightly brown each side of meat. Then pour 1 cup boiling water around meat. Cover tightly, simmer for 2 1/2 to 3 1/2 hours on low heat until tender. When cooked, remove from pan, let meat cool, then slice. Put gravy in refrigerator (skim fat off cooled gravy) and then rewarm sliced meat in defatted gravy on very low heat.