Fireside Brisket
Yield
8 servingsPrep
30 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pound |
beef brisket
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 2 | large |
onions
coarsely chopped |
|
| 1 | x |
black pepper
|
*
|
| 3 | tablespoons |
worcestershire sauce
|
|
| 2 | packages |
onion soup mix
|
*
|
| 1 | bottle |
chili sauce
|
*
|
| 1 | can |
beer
|
|
| 8 | each |
carrots
|
|
| 3 | slices |
cornbread
rye |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
beef brisket
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 2 | large |
onions
coarsely chopped |
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
worcestershire sauce
|
|
| 2 | packages |
onion soup mix
|
*
|
| 1 | bottle |
chili sauce
|
*
|
| 1 | can |
beer
|
|
| 8 | each |
carrots
|
|
| 3 | slices |
cornbread
rye |
* |
Directions
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℉ (180℃) F oven for one hour.
Reduce oven temperature to 275℉ (140℃) and braise another 2 to 2½ 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 ½ hour before serving, reheat meat and carrots with half the gravy.
Pour remainder in gravy boat and pass separately.
