Braised Brisket Carbonnade
| Yield: | 8 Servings |
| Categories: | Meat |
| 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 |
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