Beef Carbonade
Beef Carbonade is an moderately easy dinner. Made with 1 (3 to 4 lb.) brisket, pot roast or shoulder roast, 3 medium onions, sliced, 1 (12 oz.) can (1 1/2 c.) beer, 1 tbsp. brown sugar and 2 tsp. instant beef bouillon granules, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Trim excess fat from meat.
Season meat with a little salt and pepper.
Place in a 13 x 9 x 2-inch baking pan.
Cover with onions.
Sprinkle lightly with salt.
Reserve 1/3 cup beer. Combine remaining beer and next 6 ingredients.
Pour over meat. Cover with foil.
Bake in 350Β° oven 3 to 3 1/2 hours or until tender.
Remove meat to a platter.
Keep warm.
Skim off excess fat from pan juices.
Remove bay leaf.
In saucepan, cook juices down to 2 cups.
Combine reserved beer and flour; stir into pan juices.
Cook and stir until thick and bubbly.
Cook and stir 1 to 2 minutes more.
Serve over meat or pass gravy.
π· Perfect Pairings
Complete your meal with these
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