5-6 pound first-cut beef brisket 3 TBS vegetable oil 3 large yellow onions, cut into 1/2 inch pieces (about 5 cups or 3 lbs.) 2 or 3 large garlic cloves, or to taste, minced 1 teaspoon paprika, preferably Hungarian 3/4 tsp. salt 3/4 tsp. freshly ground pepper In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 TBS oil in oven for 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered 30 minutes. While brisket is roasting, in a large heavy skillet cook onions in remaining 2 TBS oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil. Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every h...