*  Exported from  MasterCook  *
 
                              Fireside Brisket
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      whole         brisket -- 8 pounds
    2      large         cloves  garlic -- minced
    2      large         onions -- coarsely chopped
                         pepper
    3      tablespoons   worcestershire sauce
    2      packages      onion soup mix
    1      bottle        chili sauce
    1      can           beer
    8                    carrots
    3      slices        corn rye bread
 
 Rub brisket with garlic and place on bed of chopped onions in a roasting
 pan with a tight fitting cover.  Over the brisket place the following in
 this order: pepper, worcestershire sauce, onion soup mix, chili sauce
 and beer.  Lay carrots in the pan around brisket.  Tear bread into small
 pieces and tuck under the brisket, so liquid is covering the bread.
 Cover and bake in preheated 350 degree oven for one hour.  Reduce oven
 temperature to 275 degrees and braise another 2 to 2.5 hours or until
 tender.  Remove from oven and let stand until cool.  Remove meat and
 slice. Arrange meat slices and carrots on oven-proof platter; cover with
 foil.  To make gravy: Take the bread, half the onions and 2 cups liquid
 from roasting pan.  Place in blender or food processor and process until
 blended.  Return mixture to pan and blend with remaining liquid. About
 1/2 hour before serving, reheat meat and carrots with half the gravy.
 Pour remainder in gravy boat and pass separately.  >From “Cooking in
 Clover,” published by the Auxiliary of Jewish Hospital of St. Louis.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving