Braised Brisket Carbonnade

Here is a fabulous entree, perfect for a rainy day! 

1 3 1/2 - 4 lb brisket trimmed of all fat

1 1 extra large onion, sliced thinnly

2 12 ozs cans beer

1/4 C brown sugar

1-2 T dijon mustard

1 T beef flavored bouillon granules

1 t pepper

1 t dried thyme

2 bay leafs

2 cloves garlic, minced...or 1 heaping t already minced garlic!! my favorite!!

Trim brisket of as much fat as you can possibly do!!! Place in a greased large dutch oven! Top with all of those lovely slices of onion!!! Mix beer, mustard, bouillon, pepper, thyme and garlic and bay leaves...Wisk together and pour over brisket and onions! Place lid on or cover tightly with heavy duty foil and Bake at 350 for 2 1/2 -3 hours or until tender. Remove meat to a platter and keep warm. Skim any fat from juices. Measure pan drippings, and prepare Pot Roast Gravy using pan drippings. (multiply recipe by amount according to pan drippings!) Stir bacon into gravy....serve over Rustic Smashed Potatoes and savor every bite!!

Pot Roast Gravy

1/4 C cold water

2 T all purpose flour

1 C broth from roast

1/4 t salt

1/8 t pepper

Combine water and flour in a jar or plastic container with a lid...shake until well blended! Pour into drippings or broth in pan after meat is removed, stir till thickened and add meat/and or vegetables if used into gravy..... serve over mashed potatoes or rice.