Brisket A La Carbonnade Recipe

Brisket A La Carbonnade

From chefmeow 14 years ago

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brunson Estate in Midlothian, Texas in 1990.

Put rack in middle of oven and preheat oven to 350.
Pat brisket dry and sprinkle with salt and pepper.
Heat oil in wide heavy ovenproof pot over high heat until hot but not smoking.
Brown meat well on all sides then transfer to a platter.
Add onions and bay leaf to fat remaining in pot and cook over moderate heat 10 minutes.
Stir occasionally then remove from heat and transfer of the onions to a bowl.
Set brisket over onions in pot then top with remaining onions.
Add beer, bouillon cube and vinegar then bring to a boil.
Cover pot then transfer to oven and braise until meat is very tender about 4 hours.
Let meat cool in sauce uncovered for 30 minutes.
Transfer brisket to a cutting board.
Skim off any fat from sauce then discard bay leaf and season sauce with salt and pepper.
Slice meat across the grain and serve with sauce.

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22566 14 years ago
What a wonderful 'brew brawl' that you have going on with this delicious sounding recipe.

I like beef brisket,and prepare it whenever company is coming.

I shall print out this one,and try it next time.

Thank-you

Kind Regards

Joyce
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" It was excellent "
mystic_river1 ate it and said...
Different! ^5
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chefmeow Garland, TX

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