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Braised Brisket Carbonnade
1 3-1/2 to 4-pound beef brisket
2 md Onions; sliced
2 cn (12-oz) beer
1/4 c Firmly packed brown sugar
1 tb Dijon mustard
1 tb Beef-flavored bouillon granules
1 ts Coarsely ground pepper
1/4 ts Dried whole thyme
1 Bay leaf
2 Cloves garlic; minced
Pot roast gravy (below)
4 sl Bacon; cooked and crumbled
Pot Roast Gravy
1/4 c Cold water
2 tb All-purpose flour
1 c Broth from pot roast
1/4 ts Salt
1/8 ts Pepper
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.