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Rub brisket with garlic and place on bed of chopped onions in a roasting pan with a tight fitting cover. Over the brisket place the following in this order: pepper, worcestershire sauce, onion soup mix, chili sauce and beer. Lay carrots in the pan around brisket. Tear bread into small pieces and tuck under the brisket, so liquid is covering the bread. Cover and bake in preheated 350 degree oven for one hour. Reduce oven temperature to 275 degrees and braise another 2 to 2.5 hours or until tender. Remove from oven and let stand until cool. Remove meat and slice. Arrange meat slices and carrots on oven-proof platter; cover with foil. To make gravy: Take the bread, half the onions and 2 cups liquid from roasting pan. Place in blender or food processor and process until blended. Return mixture to pan and blend with remaining liquid. About 1/2 hour before serving, reheat meat and carrots with half the gravy. Pour remainder in gravy boat and pass separately. >From "Cooking in Clover," published by the Auxiliary of Jewish Hospital of St. Louis.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 592.9mg||20 %|
|Potassium 219.1mg||6 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 8.4g|
|Protein 1g||1 %|
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Calories per serving: 52
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