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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 [ Back ] |
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