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Recipe Instructions

Beef Brisket Carbonnade
Slow baking in beer makes the brisket tender and creates a rich au jus.

  • 1 (3- 4 pound) trimmed beef brisket
  • 1 tablespoon 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 garlic cloves, sliced
  • 2 teaspoons dried basil, crumbled
  • 1 1/2 teaspoons chili powder
  • 2 bay leaves
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. 
To Serve:  Spoon warm au jus over meat.
Amount:  8-10 servings

Tip:  Meat mixture can be spooned onto 12-16 Kaiser rolls for sandwiches.
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