God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats		October 199	1	servings

INGREDIENTS

4	sl	Bacon; chopped
		A; (2 1/2-pound) beef
		; brisket
3		Onions; sliced thin
		Four; (12-ounce) bottles
		; of beer (not dark)
1	lg	Rutabaga; (about 2 pounds),
		; peeled and cut into
		; 1/2-inch pieces
6		Carrots; cut crosswise into
		; 1 1/2-inch-thick
		; pieces
6		Boiling potatoes; cut into 1-inch
		; pieces
		A beurre manie made by blending 2
		; tablespoons softened unsalted butter
		; with
2	tb	All-purpose flour
		Cooked noodles as an accompaniment
1/2	c	Minced fresh parsley leaves

INSTRUCTIONS

Preheat the oven to 350F. In a kettle cook the bacon over moderate
heat, stirring, until it is crisp, transfer it to paper towels to
drain, and pour off all but 2 tablespoons of the fat.
Heat the fat remaining in the kettle over moderately high heat until
it is hot but not smoking, in it brown the brisket, patted dry and
seasoned with salt and pepper, and transfer it to a platter.
Add the onions to the kettle, saute them until they are golden, and
add the bacon, the brisket, and the beer.
Bring the beer to a boil and braise the brisket, covered, in the oven
for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and
braise the mixture for 45 minutes, or until vegetables are tender.
Transfer the brisket and the vegetables with a slotted spoon to a
plate and keep them warm, covered.
Bring the braising liquid to a boil, boil it until it is reduced to
about 3 cups, and bit by bit whisk in the beurre manie, whisking well
after each addition. Simmer the sauce for 3 minutes and season it
with salt and pepper. Slice the brisket and arrange it and the
vegetables with the noodles on a platter.
Spoon some of the sauce over the brisket and the vegetables, sprinkle
the dish of parsley, and serve the remaining sauce separately.
Serves 6 to 8.
Gourmet October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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