|Dutch Oven Recipes > 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. Walla Walla 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.
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