Recipe - Braised Brisket Carbonnade

1 3One half to 4pound beef
brisket
2 md Onions; cut or sliced up
2 cn (12oz) beer
One fourth cup Firmly packed brown sugar
1 tablespoon Dijon mustard
1 tablespoon Beefflavored bouillon
granules
1 teaspoon Coarsely ground pepper
One fourth teaspoon Dried whole thyme
1 Bay leaf
2 Cloves garlic; minced
Pot roast gravy (below)
4 sl Bacon; cooked and crumbled

POT ROAST GRAVY
One fourth cup Cold water
2 tablespoon Allpurpose flour
1 cup Broth from pot roast
One fourth teaspoon Salt
1/8 teaspoon Pepper

submitted by: jmchee@goodnet.com
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 2 One half 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 One half 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@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 17 JUNE 1996

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