Beef Brisket Carbonnade



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.