Mona's Brisket

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A comforting dish from Ricardo that is also a classic Jewish dish.

Preparation time:
Cooking time:
Yield: 8

3 large onions, chopped
5 1/2 pounds beef brisket (brisket point) covered all around by approximately 1/2 cm (1/4 inch) of fat (deckle)
1/2 cup soy sauce
3 to 4 cloves garlic, chopped
3 tablespoons honey
1 tablespoon paprika
1 teaspoon dry mustard
pepper

Scatter the onions on the bottom of a roasting pan or large baking dish. Set aside.
In a large bowl, combine all the ingredients. Add the meat and turn to coat. Set the meat on the onions and pour in the remaining marinade. Season with pepper. Cover and refrigerate for at least 4 hours or preferably overnight. With the rack in the middle position, preheat the oven to 140°C (275°F). Transfer the dish to the oven and bake covered for about 3 hours. Turn the meat and continue cooking until fork-tender, about 3 hours. Remove the cover and let cool to room temperature. Cover and refrigerate until chilled, about 8 hours. With the rack in the middle position, preheat the oven to 170°C (325°F). Thinly slice the meat across the grain. Return the meat to the dish with the cooking juices. Cover and reheat for about 30 minutes.