Byron's Dutch Oven Cooking Page

Byron's 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.

Serves: 6-8

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