Beer-braised Brisket With Root Vegetables

For the type of human nature that each of us possesses is not pure human nature. The true humanity created by God has in our case been corrupted and spoiled. There have only been three pure human beings: Adam and Eve (before the fall), and Jesus. All the rest of us are but broken, corrupted versions of humanity. Jesus is not only as human as we are; He is more human. Our humanity is not a standard by which we are to measure His. His humanity, true and unadulterated, is the standard by which we are to be measured.

Millard Erickson

CATEGORY	CUISINE	TAG	YIELD
Meats		October 199	1	Servings

INGREDIENTS

4		Bacon, chopped
		A, 2 1/2-pound beef
		brisket
3		Onions, sliced thin
		Four, 12-ounce bottles
		of beer not dark
1		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	T	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.

A Message from our Provider:

“The real God: don’t settle for substitutes”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5785 Calories From Fat: 3494 Total Fat: 391.7g Cholesterol: 1222.9mg Sodium: 21410.5mg Potassium: 8558mg Carbohydrates: 332.3g Fiber: 29.5g Sugar: 143.8g Protein: 233.5g