Recipe - Fireside Brisket

1 Brisket; 8 pounds
2 lg Cloves garlic; minced
2 lg Onions; coarsely chopped
Pepper
3 tablespoon Worcestershire sauce
2 pack Onion soup mix
1 Chili sauce
1 cn Beer
8 Carrots
3 sl 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 ovenproof 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini