Mom's Brisket Carbonnade

Fran Murray


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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4 to 6
10 Min
3 Hr 30 Min


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)
peppercorns, whole black or 1/4 teaspoon cracked pepper
6 clove
garlic, minced
bay leaf
1/4 tsp
dried thyme, crushed
1/4 c
all purpose flour

How to Make Mom's Brisket Carbonnade


  • 1Preheat oven to 350 degrees.
  • 2Trim 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.
  • 3Bake 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.
  • 4In 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.
  • 5Slice meat across the grain; pass gravy. Serves 6 to 8.

Printable Recipe Card

About Mom's Brisket Carbonnade

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Scandinavian
Dietary Needs: Dairy Free, Soy Free