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Beef Brisket Carbonnade

Slow baking in beer makes the brisket tender and creates a rich au jus.
Servings 9
Prep Time

Ingredients

  • 3 1/2 lbs trimmed beef brisket
  • 1 tbsp oil
  • 1 (14 1/2 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 tsp dried basil crumbled
  • 1 1/2 tsp chili powder
  • 2 bay leaves

Instructions

  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.