3 Thinly sliced onions
6 Boiling potatoes, sliced into 1-inch chunks
4 Slices chopped bacon
4 11.2 ounce bottles of beer
2T unsalted butter, softened, not melted.
6 carrots, cut crosswise into 1 1/2-inch pieces
2T All Purpose flour
2-1/2 lbs brisket
1 Large, peeled rutabega, cut into 1/2 inch pieces
1/2 cup fresh parsley, minced
Preheat oven to 350° F
Cook bacon in an oven-proof kettle over moderate hear, stirring until crisp. Transfer to paper towels and drain
Pour off all but 2T of fat from the bacon. Pat Brisket dry and season with salt and pepper.