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mom's brisket carbonnade

franmurray avatar
Recipe by
Fran Murray
@franmurray
Fountain Hills, AZ

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!

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yield 4 to 6
prep time 10 Min
cook time 3 Hr 30 Min
method Bake

Ingredients For mom's brisket carbonnade

  • 3 to 4 pound fresh beef brisket
  • 3 md
    yellow onions, sliced
  • 12 can
    (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

How To Make mom's brisket carbonnade

  • 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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