8 lb. brisket
2 onions, coarsely cut
2 cloves garlic
2 pkg. onion soup
1 bottle chili sauce
1 can beer
1 tbsp. Worcestershire sauce
3 slices corn rye bread or pumpernickel bread
Fresh ground pepper
8 carrots
Chopped parsley

Preheat oven to 350 degrees. Rub meat with crushed garlic and place on onions in roasting pan. Place in order pepper, Worcestershire sauce, onion soup, chili sauce mixed with beer. Place carrots around meat. Tear bread in small pieces and tuck under meat. Cover and place in oven. After 45 minutes, reduce temperature to 275 degrees and braise another 2 hours and 15 minutes, or until done. Once, during braising, check to see that bread is covered by liquid.

When done, remove from oven and let stand until cool. Slice and arrange meat on oven-proof platter. Cover with foil.

Gravy: Take the bread, half of the onions and 2 cups liquid from pan; place in food processor until blended. Mix with remaining liquid. One half hour before serving, reheat meat and carrots. Arrange on warm serving platter, pour part of gravy over sliced meat and serve remainder separately in sauceboat. Sprinkle with chopped parsley.