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Braised Brisket Carbonnade

Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef

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