Best Moms Brisket Carbonnade Recipes

BRISKET A LA CARBONNADE

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.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW

Steps:

• 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
• 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
• 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
• 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

SLOW COOKER BEEF CARBONNADE

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.

MOM'S BRISKET CARBONNADE

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.