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Braised Brisket Carbonnade

southern.chef's picture
  Beef brisket 4 Pound (1 Piece)
  Onions 2 Medium, sliced
  Canned beer 24 Ounce (Two 12 Ounce Cans)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Tablespoon
  Beef flavored bouillon granules 1 Tablespoon
  Coarsely ground pepper 1 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Bay leaf 1
  Garlic 2 Clove (10 gm), minced
  Pot roast gravy 1 Cup (16 tbs)
  Bacon slices 4 , cooked and crumbled

Trim excess fat from brisket.
Place brisket in a large Dutch oven; cover with onion slices.
Combine beer, brown sugar, mustard, bouillon granules, pepper, thyme, bay leaf, and garlic; pour over meat.
Cover and bake at 350° for 2 1/2 to 3 hours or until tender.
Remove meat to a platter, and keep warm.
Skim fat from pan juices; remove bay leaf.
Measure pan drippings, and prepare Pot Roast Gravy using pan drippings, multiplying recipe by amount of drippings.
Stir bacon into gravy.
Slice meat across grain into thin slices, and serve with gravy.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5426 Calories from Fat 3192

% Daily Value*

Total Fat 354 g544.8%

Saturated Fat 139.3 g696.3%

Trans Fat 0 g

Cholesterol 1261.2 mg420.4%

Sodium 6378 mg265.7%

Total Carbohydrates 145 g48.3%

Dietary Fiber 9.8 g39.2%

Sugars 78.6 g

Protein 352 g704.9%

Vitamin A 2.7% Vitamin C 59.6%

Calcium 33.1% Iron 200.2%

*Based on a 2000 Calorie diet

Braised Brisket Carbonnade Recipe