RYE BRISKET with VEGETABLES
(30 year old recipe adapted from Bon Appetit)
Whole brisket (8 pounds)
2 large chopped onions
2 cloves crushed garlic
2 packages onion soup mix
1 bottle chili sauce
1 can beer
3 Tbsp. Worcestershire sauce
3 slices rye bread
8-12 large carrots
- Rub brisket with garlic and place on bed of chopped onion in tight covered roasting pan. In order over brisket sprinkle fresh pepper, Worcestershire sauce, soup mix, chili sauce, and beer.
- Lay carrots around brisket. Tear bread in small pieces and tuck under brisket so liquid is covering bread. Cover and place in oven at 350 º for 45 minutes.
- Reduce oven to 275º and cook for 2 hours and 15 minutes or until done. (Check to see if bread is covered by liquid).
- Remove and cool. Slice and arrange meat and carrots on oven proof platter. Cover with foil.
Take bread, onions and 2 cups liquid from pan. Place in blender until blended. If too thick, add more liquid. Adjust seasoning. Return to pan and blend with remaining liquid. Abut 1/2 hour before serving, reheat meat and carrots. Arrange on serving platter. Pour part of gravy over sliced meat. Serve remainder separately in sauce boat. Sprinkle with chopped parsley.