Brisket Carbonnade
By Jeremy SauerPublished on December 12, 2013
Time
4 hours, plus 1 hour resting
Yield
Serves 6
Ingredients
4 large onions 1 (3 ½-pound) beef brisket, flat cut, fat trimmed to ¼ inchSalt and pepper 2 tablespoons vegetable oil 1 tablespoon tomato paste 2 garlic cloves, minced1 tablespoon all-purpose flour 1 ½ cups beer 4 sprigs fresh thyme 2 bay leaves 1 tablespoon packed brown sugar 1 tablespoon cider vinegar 1 teaspoon Dijon mustard
Before You Begin
We like this recipe best when made with wheat beers, lagers, and pilsners.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Halve and slice 3 onions 1/2 inch thick. Puree remaining onion in food processor, about 10 seconds. Pat brisket dry with paper towels and season liberally with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place brisket in skillet, weigh down with Dutch oven or cast-iron skillet, and cook until well browned, about 4 minutes per side. Transfer brisket to 13 by 9-inch baking dish.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add sliced onions and 1/2 teaspoon salt and cook, stirring occasionally, until soft and golden brown, about 15 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in pureed onion and cook until mixture has thickened, about 2 minutes. Stir in beer, thyme sprigs, bay leaves, sugar, and vinegar, scraping up any browned bits. Increase heat to medium-high and bring to boil.
- Pour onion mixture over brisket and cover dish tightly with aluminum foil. Bake until brisket is tender and fork easily slips in and out of meat, about 3 hours. Let brisket rest in liquid, uncovered, for 1 hour.
- Transfer brisket to carving board. Skim fat from top of sauce with large spoon and discard thyme sprigs and bay leaves. Whisk mustard into sauce and season with salt and pepper. Slice brisket against grain into 1/4-inch-thick slices and return to dish with sauce. Serve.
- Follow recipe through step 3. Remove brisket from sauce, discard thyme sprigs and bay leaves, whisk in mustard, return brisket to sauce, and let cool completely. Cover and refrigerate for up to 48 hours. To serve, defat sauce, slice brisket, return to sauce, and cover with aluminum foil. Bake at 350 degrees until brisket is heated through, about 1 hour.
to make ahead
Time
4 hours, plus 1 hour restingYield
Serves 6Ingredients
4 large onions
1 (3 ½-pound) beef brisket, flat cut, fat trimmed to ¼ inch
Salt and pepper
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 ½ cups beer
4 sprigs fresh thyme
2 bay leaves
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Ingredients
4 large onions
1 (3 ½-pound) beef brisket, flat cut, fat trimmed to ¼ inch
Salt and pepper
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 ½ cups beer
4 sprigs fresh thyme
2 bay leaves
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Ingredients
4 large onions
1 (3 ½-pound) beef brisket, flat cut, fat trimmed to ¼ inch
Salt and pepper
2 tablespoons vegetable oil
1 tablespoon tomato paste
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 ½ cups beer
4 sprigs fresh thyme
2 bay leaves
1 tablespoon packed brown sugar
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Why This Recipe Works
To combine two favorite dishes—braised brisket and onions and the famous Belgian beef stew made with beer—we start by browning a flat-cut beef brisket. Weighing the meat down with a Dutch oven ensures an evenly browned crust and creates plenty of flavorful fond in the skillet. Cutting the onions thickly prevents them from turning to mush during the 3 hours that the meat needs to tenderize in the oven, and adding a raw pureed onion to the mix thickens and flavors the sauce. Along with the beer, cider vinegar, mustard, and a little brown sugar round out the sauce. Letting the brisket rest in the juices for an hour ensures that it’s moist and tender.
Before You Begin
We like this recipe best when made with wheat beers, lagers, and pilsners.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Halve and slice 3 onions 1/2 inch thick. Puree remaining onion in food processor, about 10 seconds. Pat brisket dry with paper towels and season liberally with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Place brisket in skillet, weigh down with Dutch oven or cast-iron skillet, and cook until well browned, about 4 minutes per side. Transfer brisket to 13 by 9-inch baking dish.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add sliced onions and 1/2 teaspoon salt and cook, stirring occasionally, until soft and golden brown, about 15 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in pureed onion and cook until mixture has thickened, about 2 minutes. Stir in beer, thyme sprigs, bay leaves, sugar, and vinegar, scraping up any browned bits. Increase heat to medium-high and bring to boil.
- Pour onion mixture over brisket and cover dish tightly with aluminum foil. Bake until brisket is tender and fork easily slips in and out of meat, about 3 hours. Let brisket rest in liquid, uncovered, for 1 hour.
- Transfer brisket to carving board. Skim fat from top of sauce with large spoon and discard thyme sprigs and bay leaves. Whisk mustard into sauce and season with salt and pepper. Slice brisket against grain into 1/4-inch-thick slices and return to dish with sauce. Serve.
- Follow recipe through step 3. Remove brisket from sauce, discard thyme sprigs and bay leaves, whisk in mustard, return brisket to sauce, and let cool completely. Cover and refrigerate for up to 48 hours. To serve, defat sauce, slice brisket, return to sauce, and cover with aluminum foil. Bake at 350 degrees until brisket is heated through, about 1 hour.
to make ahead
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