Best Brisket Carbonnade Recipes

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MOM'S BRISKET CARBONNADE



Mom's Brisket Carbonnade image

This is a wonderful, flavorful way to make a brisket. Although it does take a long time to cook, it is an incredibly easy recipe and the brisket will be moist and yummy when you're done!

Provided by Fran Murray

Categories     Beef

Time 3h40m

Number Of Ingredients 10

3 to 4 pound fresh beef brisket
3 medium yellow onions, sliced
12 can(s) (1 1/2 cups) beer
1 Tbsp brown sugar
2 tsp instant beef bouillon granules (or 2 cubes)
4 peppercorns, whole black or 1/4 teaspoon cracked pepper
6 clove garlic, minced
1 bay leaf
1/4 tsp dried thyme, crushed
1/4 c all purpose flour

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Trim excess fat from brisket. Season meat with a little salt and pepper. Place in a 13x9x2-inch baking pan; cover with onion slices. Sprinkle lightly with salt. Reserve 1/3 cup beer. Combine remaining beer and next 6 ingredients; pour over meat. Cover with foil.
  • 3. Bake in a 350 degree oven for 3 to 3 1/2 hours or till tender. Remove meat to a platter; keep warm. Skim off excess fat from pan juices; remove bay leaf.
  • 4. In a saucepan cook juices down to 2 cups. Combine reserved beer and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Season with salt and pepper to taste.
  • 5. Slice meat across the grain; pass gravy. Serves 6 to 8.

BRISKET A LA CARBONNADE



Brisket a La Carbonnade image

I found this recipe in "The Gourmet Cookbook." I usually prepare this on a Sunday -- it's nice to serve for company because it has no last-minute prep. And the flavor actually improves if it is cooked 2 days ahead of time and reheated. Nice and tender, with lots of onions -- a family favorite!

Provided by TasteTester

Categories     Meat

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 9

3 1/2-4 lbs beef brisket, trimmed of excess fat
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 bay leaf
1 (12 ounce) bottle beer (not dark) or 1 1/2 cups beef bouillon
1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

Steps:

  • Put a rack in the middle of oven and preheat to 350 degrees.
  • Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6-to-8 quart heavy ovenproof pot or dutch oven over medium-high heat until hot, but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter.
  • Add onions and bay leaf to fat remaining in pot and cook over moderate heat, stirring occasionally, until onions are golden, 10 to 15 minutes. Remove from heat and transfer half of onions to a bowl. Set brisket over onions in pot, then top with remaining onions. Add beer or beef boullion, beef cube, and vinegar (liquid should come about halfway up sides of meat; add water or more broth, if necessary) and bring to a boil.
  • Cover pot, transfer to oven, and braise until meat is very tender, 3 to 3 1/2 hours. Let meat cool in sauce, uncovered, for 30 minutes.
  • Transfer brisket to a cutting board. Skim off any fat from sauce, discard bay leaf, and season sauce with salt and pepper. Slice meat across the grain and serve with sauce.
  • NOTE: If cooking ahead of time (1 to 2 days), cool the meat in the sauce, uncovered. Transfer to a large bowl (or keep in pot if it is enamel-coated on the inside). Cover with wax paper; then cover with aluminum foil and put in fridge (or just cover with wax paper and put the lid back on if storing in the dutch oven).
  • Remove any solidified fat before reheating. To reheat, slice the cold meat across the grain and arrange in a shallow baking pan. Spoon the sauce with onions over the meat and reheat in a 325 degree oven for 45 minutes.

Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35

BRISKET CARBONNADE



BRISKET CARBONNADE image

Categories     Beef

Yield 6

Number Of Ingredients 15

Ingredients
4 large onions
1 (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
Salt and pepper
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/2 cups beer
4 sprigs fresh thyme
2 bay leaves
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Instructions

Steps:

  • Instructions 1. Heat oil in large skillet over medium-high heat until shimmering. Cook onions, brown sugar, and 1-4 teaspoon salt until onions are golden, 10 to 12 minutes. Stir in tomato paste and flour and cook until darkened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and cook until sauce thickens, about 4 minutes. Off heat, stir in 2 tablespoons vinegar and transfer mixture to bowl. 2. Combine 1 teaspoon salt, paprika, onion powder, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over brisket and wrap tightly in plastic. Cover bowl with onion mixture with plastic wrap. Refrigerate brisket and bowl with onion mixture overnight. 3. The next morning, add half of onion mixture to slow-cooker insert. Add thyme and bay leaves and place brisket, fat side up, on top. Spread remaining onion mixture over brisket. Set slow cooker to low, cover, and cook until brisket is fork-tender, 9 to 10 hours (or cook on high for 5 to 6 hours). Turn cooker off and allow brisket to rest for 30 m

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