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Name: Braised Brisket Carbonnade
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb All-purpose flour; 1 3.5-pound beef (to 4-pound); 2 12-oz can beer; 1 tb Beef-flavored bouillon; 1/4 ts Salt; 1 Bay leaf; 1 tb Dijon mustard; 1/4 ts Dried whole thyme; Pot roast gravy (below); 1 c Broth from pot roast; 1/4 c Brown Sugar firmly packed; 1/4 c Cold water; 4 sl Bacon cooked and crumbled; 1 ts Coarsely ground pepper; 2 md Onions sliced; 2 Garlic minced; 1/8 ts Pepper

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INGREDIENTS

2 tb All-purpose flour
1 3.5-pound beef ; (to 4-pound)
2 12-oz can beer
1 tb Beef-flavored bouillon
1/4 ts Salt
1 Bay leaf
1 tb Dijon mustard
1/4 ts Dried whole thyme
POT ROAST GRAVY
Pot roast gravy ; (below)
1 c Broth from pot roast
1/4 c Brown Sugar ; firmly packed
1/4 c Cold water
4 sl Bacon ; cooked and crumbled
1 ts Coarsely ground pepper
2 md Onions ; sliced
2 Garlic ; minced
1/8 ts Pepper

Servings

INSTRUCTIONS

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 1/2 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 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. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 17 JUNE 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Braised Brisket Carbonnade

2 tb All-purpose flour
1 3.5-pound beef (to 4-pound)
2 12-oz can beer
1 tb Beef-flavored bouillon
1/4 ts Salt
1 Bay leaf
1 tb Dijon mustard
1/4 ts Dried whole thyme
 POT ROAST GRAVY
 Pot roast gravy (below)
1 c Broth from pot roast
1/4 c Brown Sugar firmly packed
1/4 c Cold water
4 sl Bacon cooked and crumbled
1 ts Coarsely ground pepper
2 md Onions sliced
2 Garlic minced
1/8 ts 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 1/2 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 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.    DAVE <DAVIDG@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    RECIPE ARCHIVE - 17 JUNE 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (348g)
Recipe Makes: 8

Calories: 662
Calories from Fat: 385 (58%)

Amt Per Serving		% DV

	Total Fat 42.8g	57 %
	Saturated Fat 16.7g	83 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 2.1g
Cholesterol 140.6mg		43 %
Sodium 316.3mg		11 %
Potassium 734.6mg		19 %
Total Carbohydrate 22.1g		7 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 21.3g
Protein 39.8g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 662

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REVIEWS

AESG

I added carrots and potatoes in the last hour and skipped the bacon in the gravy.

10y