INGREDIENTS

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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