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Recipe Name: Fireside Brisket Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 12

1 Brisket, 8 pounds
2 Cloves garlic, minced
2 Onions, coarsely chopped
3 Tablespoon(s) Worcestershire sauce
2 Onion soup mix
1 Chili sauce
1 beer
8 Carrots
3 Corn rye bread
Rub brisket with garlic and place on bed of chopped onions in a
roastingpan with a tight fitting cover. Over the brisket place the
following inthis order: pepper, worcestershire sauce, onion soup mix,
chili sauceand beer. Lay carrots in the pan around brisket. Tear bread
into smallpieces and tuck under the brisket, so liquid is covering the
bread.Cover and bake in preheated 350 degree oven for one hour. Reduce
oventemperature to 275 degrees and braise another 2 to 2.5 hours or
untiltender. Remove from oven and let stand until cool. Remove meat
andslice. Arrange meat slices and carrots on oven-proof platter; cover
withfoil. To make gravy: Take the bread, half the onions and 2 cups
liquidfrom roasting pan. Place in blender or food processor and process
untilblended. Return mixture to pan and blend with remaining liquid.
About1/2 hour before serving, reheat meat and carrots with half the
gravy.Pour remainder in gravy boat and pass separately. >From "Cooking
inClover," published by the Auxiliary of Jewish Hospital of St.
Louis.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 273
Calories From Fat: 154
Total Fat: 17.1g
Cholesterol: 61.2mg
Sodium: 1461.1mg
Potassium: 588.7mg
Carbohydrates: 9.6g
Fiber: 2g
Sugar: 4g
Protein: 17.6g

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