Brisket Carbonade

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Brisket Carbonade

Braising, beer and an abundance of onions and herbs infuse both flavor and tenderness, making this one of the best briskets to every cross your lips. It’s hearty and comforting during cold-weather months and can be served simply, with carrots and potatoes or buttered noodles.


4 lb. beef brisket
2 T olive oil
2 lb yellow onion, slivered
1 T garlic, minced
2 oz shallot, minced
2 c beef stock
½ c dark beer *
½ t black pepper
1 t salt
2 T fresh parsley, chopped
1 T fresh thyme, chopped
2 bay leaves


Preheat oven to 300F. Season brisket with salt and pepper. Heat oil in oven proof enamel casserole or roasting pan with lid. Sear brisket on both sides until well browned. Remove from pan and drain off half of the fat. Add onions to pan and sauté until softened, 2 minutes. Add garlic and shallots, cooking 2 minutes more. Add remaining ingredients and bring to a simmer. Add brisket back to pan and cover tightly. Transfer to heated oven and cook for 4 hours until fork tender in center. Remove brisket from pan and skim off excess fat from onion mixture and bring to a simmer, reducing until slightly thickened. Discard bay leaves; taste and adjust seasonings. Slice brisket and serve with onion pan sauce poured over. Serve with buttered noodles, or add carrots and potatoes to brisket while in oven for last 30 minutes of cooking.

* To make this recipe gluten-free friendly, use gluten-free beer.