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home > recipes > meat > braised brisket carbonnade
HI to all found this in my quest for hotdogs cooked in beer, looked good hope you enjoy it. Marina in Phx. az. Braised Brisket Carbonnade Serves: 8 Work Time: 30 minutes Total Time: 3 hours 30 minutes * 1 3 1/2 to 4-pound beef brisket * 2 medium onions, sliced * 2 12-ounce cans beer * 1/4 cup firmly packed brown sugar * 1 tablespoon Dijon mustard * 1 tablespoon beef-flavored bouillon granules * 1 teaspoon coarsely ground pepper * 1/4 teaspoon dried whole thyme * 1 bay leaf * 2 cloves garlic, minced * Pot Roast Gravy (Below) * 4 slices bacon, 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 degrees for 2 1/2 to 3 hours or until tender. Remove meat to a platter, POT ROAST GRAVY * 1/4 cup cold water * 2 tablespoons all-purpose flour * 1 cup broth from pot roast * 1/4 teaspoon salt * 1/8 teaspoon pepper 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. Combine water and flour in a jar; cover tightly, and shake until thoroughly blended. Stir flour mixture slowly into broth in a saucepan. Cook over medium heat until thickened, stirring constantly. Add salt and pepper. MICROWAVE DIRECTIONS: Combine water and flour in a jar; cover tightly, and shake until thoroughly blended. Stir flour mixture slowly into broth in a 2 cup glass measure. Microwave at HIGH for 2 1/2 to 3 minutes or until thickened, stirring at 1 minute intervals. Add salt and pepper. NOTE: If pot roast broth is salty, salt in gravy recipe may be reduced or omitted.

Braised Brisket Carbonnade


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keyword: braised
keyword: brisket
keyword: carbonnade
recipes for meat
recipes by jmchee
Email Address:
(posted August 25, 1996)

HI to all found this in my quest for hotdogs
cooked in beer, looked good
hope you enjoy it. Marina in Phx. az.

Braised
Brisket Carbonnade

Serves: 8
Work Time: 30 minutes
Total Time: 3 hours 30 minutes

* 1 3 1/2 to 4-pound
beef brisket
* 2 medium onions, sliced
* 2 12-ounce cans
beer
* 1/4 cup firmly packed
brown sugar
* 1 tablespoon
Dijon mustard
* 1 tablespoon
beef-flavored bouillon granules
* 1 teaspoon coarsely ground pepper
* 1/4 teaspoon dried whole
thyme
* 1
bay leaf
* 2 cloves
garlic, minced
*
Pot Roast Gravy (Below)
* 4 slices
bacon, 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 degrees for 2
1/2 to 3 hours or until tender. Remove meat to a platter,

POT ROAST GRAVY

* 1/4 cup cold water
* 2 tablespoons
all-purpose
flour
* 1 cup
broth from
pot roast
* 1/4 teaspoon
salt
* 1/8 teaspoon pepper

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.

Combine water and flour in a jar; cover tightly, and shake
until thoroughly blended. Stir
flour mixture slowly into
broth in a saucepan. Cook over medium heat until thickened,
stirring constantly. Add
salt and pepper.

MICROWAVE DIRECTIONS:
Combine water and flour in a jar;
cover tightly, and shake until thoroughly blended. Stir
flour mixture slowly into broth in a 2 cup glass measure.
Microwave at HIGH for 2 1/2 to 3 minutes or until thickened,
stirring at 1 minute intervals. Add
salt and pepper.

NOTE: If
pot roast broth is salty, salt in gravy recipe may
be reduced or omitted.



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