Best Moms Brisket Carbonnade Recipes

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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

SLOW COOKER BEEF CARBONNADE



Slow Cooker Beef Carbonnade image

A delicious slow cooker meal. If the beef is not well trimmed when you buy it, purchase 5 pounds and cut away the excess fat yourself in order to yield 4 pounds of solid meat.

Provided by CookingONTheSide

Categories     Roast Beef

Time 8h30m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
4 lbs boneless beef chuck, well-trimmed and cut into 1 1/2-inch chunks
3 tablespoons all-purpose flour
salt
pepper
1 3/4 cups beef broth
2 large onions, cut in half and thinly sliced
1 garlic clove, crushed with side of chef's knife
1 (12 ounce) bottle dark beer
1/2 teaspoon dried thyme
1 (16 ounce) bag medium egg noodles
1/2 cup fresh parsley leaves, chopped and loosely packed

Steps:

  • In 12-inch skillet, heat oil on medium-high until very hot.
  • In large bowl, combine beef chunks, flour, 1/2 t salt, and 1/4 t freshly ground black pepper; toss to coat beef evenly.
  • Add beef chunks to skillet in 3 batches, and cook 5-6 minutes per batch or until well browned on all sides, stirring occasionally and adding more oil if necessary.
  • With slotted spoon, transfer beef to medium bowl once it is browned.
  • After all beef is browned, add broth to skillet and heat to boiling on high, stirring to loosen any browned bits.
  • Boil 1 minute, stirring.
  • Meanwhile, in 6 to 6 1/2 quart slow cooker bowl, stir together sliced onions, garlic, beer and thyme.
  • Top with browned beef, any juices in bowl, and broth mixture from skillet; do not stir.
  • Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
  • About 20 minutes before beef mixture is done, prepare egg noodles as label directs.
  • To serve, skim and discard any fat from cooking liquid.
  • Divide noodles evenly among serving bowls; spoon beef mixture and sauce over noodles, and sprinkle with chopped parsley.
  • Makes about 10 cups.

Nutrition Facts : Calories 518.1, Fat 18.9, SaturatedFat 6, Cholesterol 196.5, Sodium 226.3, Carbohydrate 17.8, Fiber 1.2, Sugar 1.5, Protein 63.1

MY MOTHER'S BRISKET



My Mother's Brisket image

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Categories     Beef     Onion     Roast     Hanukkah     Low/No Sugar     Purim     Rosh Hashanah/Yom Kippur     Winter     Kosher     Gourmet

Yield 8-10 servings

Number Of Ingredients 7

a 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375°F.
  • In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
  • While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
  • Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
  • Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
  • Preheat oven to 350°F.
  • Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

MY MOM'S COFFEE-BRAISED BRISKET



My Mom's Coffee-Braised Brisket image

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.

Provided by Michael Solomonov

Categories     main-dish

Time 21h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons finely ground coffee
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon ground cardamom
1 tablespoon ground black cardamom
1 brisket (first cut, about 4 pounds)
2 to 4 tablespoons canola oil
2 large onions (white or red), sliced
4 carrots, peeled and sliced
2 heads garlic, sliced in half horizontally
1/3 cup tomato paste
1 1/2 cups dried apricots
2 cups brewed coffee
8 large eggs in their shells
Grated fresh horseradish, for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
  • Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
  • Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
  • Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
  • Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
  • To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.

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.

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