By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 8 lb
- whole brisket
- 2 large
- garlic cloves, minced
- 2 large
- onions, coarsely chopped
- 3 Tbsp
- worcestershire sauce
- 2 pkg
- onion soup mix
- 1 bottle
- chili sauce
- 1 can(s)
- 3 slice
- corn rye bread
1Rub brisket with garlic and place on bed of chopped onions in a roasting pan with a tight fitting cover.
2Over the brisket place the following in this order: pepper, worcestershire sauce, onion soup mix, chili sauce and beer.
3Lay carrots in the pan around brisket.
4Tear bread into small pieces and tuck under the brisket, so liquid is covering the bread.
5Cover and bake in preheated 350 degree oven for one hour.
6Reduce oven temperature to 275 degrees and braise another 2 to 2.5 hours or until tender.
7Remove from oven and let stand until cool.
8Remove meat and slice.
9Arrange meat slices and carrots on oven-proof platter; cover with foil.
10To make gravy: Take the bread, half the onions and 2 cups liquid from roasting pan.
11Place in blender or food processor and process until blended.
12Return mixture to pan and blend with remaining liquid.
13About 1/2 hour before serving, reheat meat and carrots with half the gravy.
14Pour remainder in gravy boat and pass separately.