Braised Brisket Carbonnade
|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|
|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.