Recipe Sweet Onion Brisket Of Beef Carbonnade

Discussion in 'Recipes' started by Witch Doctor 01, Dec 1, 2010.

  1. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    Sweet Onion Brisket Of Beef Carbonnade

    5-7 lbs. fresh beef brisket (well trimmed)
    1 med. red bell pepper; finely chopped
    2 tsp. dried rosemary needles
    4 cloves garlic; pressed or minced
    2 whole bay leaves
    1 1/2 cup chili sauce (your favorite)
    2 tsp. salt
    1 can (12 oz.) beer (your favorite)
    1 tsp. fresh ground black pepper
    1/2 cup beef broth
    4 lg. Vidalia sweet onions, sliced
    2 Tbs. light brown sugar
    1/2 lb. fresh mushrooms; sliced
    1 Tbs. Worcestershire sauce
    4 ribs celery with leaves; sliced

    Place the trimmed brisket, fat side up, in a 12" Dutch oven . Season with the rosemary, bay, salt and pepper. Arrange the sliced onions, mushrooms, celery (with leaves), bell pepper and garlic over the meat. In a medium-size mixing bowl, combine all of the remaining ingredients, whisk well, then pour the mixture over the top of everything in the oven. Cover and bake using 6-8 briquettes bottom and 10-12 briquettes top for 4 hours replacing briquettes every hour. Baste meat often with pan drippings.

    When meat is tender remove from oven and let rest for 5 minutes then carve brisket against the grain in 1/4" thick slices. Serve with the pan juices and onions, etc...

    Note: This recipe works well when the oven is buried in hot ashes and allowed to slow cook all day.

    Serves: 6-8
  2. Ladyhawke

    Ladyhawke Monkey+

    Sounds really good, I am a trained chef, but just bought my first Dutch oven last week... Still need to learn temperature control :)
  3. Joseph Thomas

    Joseph Thomas Monkey+

    Yeah, I'll be printing this one for my recipe book. Bravo!
  4. Ladyhawke

    Ladyhawke Monkey+

    I am making this today...can't wait!
  5. Disciple

    Disciple Monkey+

    Just think low and slow almost same as roasting prime rib.
  6. Ladyhawke

    Ladyhawke Monkey+

    It came out great, I am looking forward to the sandwiches tomorrow
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