Things You'll Need:
- 3 thinly sliced onions
- 6 boiling potatoes - cut into 1-inch pieces
- 4 slices chopped bacon
- 4 12 oz. bottles beer (not dark)
- 2 tbsp. unsalted butter - softened (but not melted)
- 6 carrots - cut crosswise into 1 1/2-inch pieces
- 2 tbsp. all-purpose flour
- 2 1/2 lb. brisket
- 1 large peeled rutabaga - cut into 1/2-inch pieces
- 1/2 c. minced fresh parsley
- Groceries
- Fruit And Vegetable Peelers
- Kettles
- Saucepans
- Slotted Spoons
- Whisk
- Whisk
- Saucepans
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Step 1
Preheat oven to 350 degrees F.
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Step 2
Cook bacon in an ovenproof kettle over moderate heat, stirring, until crisp. Transfer to paper towels and drain.
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Step 3
Pour off all but 2 tbsp. fat from bacon.
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Step 4
Pat brisket dry and season with salt and pepper.
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Step 5
Heat the bacon fat over medium-high heat until it is hot but not smoking.
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Step 6
Add the brisket to the kettle and brown. Transfer to a platter.
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Step 7
Add onions to kettle and sauté until golden.
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Step 8
Add bacon, brisket and beer. Bring beer to a boil.
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Step 9
Cover kettle and braise in oven for two hours.
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Step 10
Stir in rutabaga chunks, carrots and potatoes and braise 45 minutes longer, or until vegetables are tender.
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Step 11
Transfer the brisket and vegetables with a slotted spoon to a plate. Cover and keep warm.
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Step 12
Blend 2 tbsp. butter and 2 tbsp. flour and set aside.
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Step 13
Bring braising liquid to a boil and reduce to about 3 c.
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Step 14
Gradually whisk in flour-butter mixture. Simmer for 3 minutes.
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Step 15
Slice the brisket and arrange on a plate with vegetables. Pour some sauce over dish, sprinkle with parsley and serve.
