Beef Brisket Carbonnade

Beef Brisket Carbonnade




  • 3 1/2 pounds trimmed beef brisket
  • 1 tablespoon oil
  • 1 (14 12 ounce) can beef broth
  • 1 (12 ounce) bottle porter beer
  • 1 medium onion, sliced
  • 3 ribs celery, cut in 1-inch pieces
  • 4 large cloves garlic, sliced
  • 2 teaspoons dried basil, crumbled
  • 1 1/2 teaspoon chili powder
  • 2 bay leaves
Slow baking in beer makes the brisket tender and creates a rich au jus.


  1. In 5-quart Dutch oven, brown meat in oil; remove from heat. Stir in remaining ingredients. Bake, covered, in a preheated 325 F oven until very tender (3-4 hours). Remove meat from liquid; cool slightly. Slice diagonally across grain into thin slices.
  2. To Serve: Spoon warm au jus over meat.
  3. Tip: Meat mixture can be spooned onto 12-16 Kaiser rolls for sandwiches.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.