Another winning brisket recipe to add to my Shabbat roasts✨ Can be made ahead and frozen, i usually prepare on Thursday, slice my brisket, add potatoes , and final bake on Friday. Can be made using any choice of meat roast 💯 Ingredients: •2.5 pound Teva brisket •2 large onions •1 large red pepper •1/4 cup oil plus 4 tbsp. for sautéing •1 tbsp. sweet paprika •1 tbsp. salt •1/2 tbsp. black pepper •1/2 tbsp. garlic powder •1/2 tsp. Turmeric powder •3 cups water •about 4 golden/yellow potatoes •parsley for garnishing Directions: 1. Peel and slice onions into half moon shapes. 2. In an oven-safe pot or cast-iron pot, heat oil and sauté onions on medium heat until translucent and light in color. 3. Add sliced red pepper and continue sautéing until onions and peppers are golden. 4. Wash and pat dry the brisket and place it in a large bowl. Rub it thoroughly with 1/4 cup oil and seasonings. 5. Push onions and peppers aside in the pot, creating a well in the center. Place t...