Braised brisket carbonnade

8 Servings

Ingredients

Quantity Ingredient
1 3-1/2 to 4-pound beef brisket
2 mediums Onions; sliced
2 cans (12-oz) beer
¼ cup Firmly packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Beef-flavored bouillon granules
1 teaspoon Coarsely ground pepper
¼ teaspoon Dried whole thyme
1 Bay leaf
2 Cloves garlic; minced
Pot roast gravy (below)
4 slices Bacon; cooked and crumbled
¼ cup Cold water
2 tablespoons All-purpose flour
1 cup Broth from pot roast
¼ teaspoon Salt
⅛ teaspoon Pepper

Directions

POT ROAST GRAVY

submitted by: jmchee@...

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

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 2½ to 3 hours or until tender. Remove meat to a platter, POT ROAST GRAVY: 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 ½ 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.

DAVE <DAVIDG@...>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 17 JUNE 1996

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