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Onion smotheed Roast Brisket and Vegetables Recipe

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This recipe for Onion smotheed Roast Brisket and Vegetables, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Baker
Added: Monday, June 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 2 1/2 lb beef brisket
6 c thinly sliced onion, separated in to rings
1 c bottled chili sauce
1/.2 c beer
1 T brown sugar
1 T Worcestershire sauce
1 lb. carrots, cut into 1 1/2 inch pieces (about 2 c)
1 1/2 lb. red potatoes ( about 6) quartered
1/2 t salt
1/2 t garlic pepper

Directions:
Directions:
Preheat oven to 325
Trim fat from brisket. Place brisket in large roasting pan, top with onions. Combine chili sauce, beer, sugar and worcestershire sauce, pour over onions. Cover and bake at 325 for 1 1/2 hrs.Stir onion into cooking liquid. Arrange carrots and potatoes around brisket. Spoon coooking liquid over vegetables. Sprinkle salt and garlic pepper over meat and vegetables, Cover and bake an additional 1 1/2 hrs. or until vegetables are tender.

Number Of Servings:
Number Of Servings:
8

 

 

 

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