I love brisket , I get a regular supply of BBQ brisket at work and usually will pick up brisket if I see it and pop it in the freezer. I do sometimes do brisket in the smoker however this recipe is a different take on cooking brisket combining the slow cooking in beer of Belgian Carbonnade and the simmering of a whole cut as in a pot roast. I was inspired by the classic Carbonnade recipe in Michael Jackson’s Beer Companion , this Nigel Slater recipe and this Brisket Carbonnade recipe on the wonderful Weathered Grey Table blog.
1 piece of beef brisket 1 to 2 kg in weight
3 onions sliced
300ml Flanders Brown Ale or a Dubbel with a splash of balsamic
2 cups of beef stock
3 teaspoon crushed garlic
3 Bay Leaf
4 sprigs of Thyme
2 sprigs of Rosemary
1 tablespoon English Mustard
2 teaspoon dried Thyme
1 tablespoon Mustard powder
2 tablespoon vegetable oil
Preheat oven to 230c
Heat oil in a dutch oven or casserole on the stovetop , add sliced onion , a pinch of salt and fry till they start to turn translucent .
Add garlic to mix and fry briefly
Dry Brisket with a paper towel and coat exposed meat with mustard powder , salt, pepper and dried thyme.
Lay Brisket on top of onions add casserole to the oven and roast for 20min
Turn oven down to 150c , add fresh herbs, beer and stock , cover and return to the oven for 5 hours
Remove from oven , lift brisket out cover and allow to cool. Allow onion broth to cool and scrape off the fat that forms at the top .
Use a stick mixer to blend the onions into the broth . Slice the brisket . Heat the broth on the stove top , add mustard and simmer to reduce a little to thicken , add sliced brisket briefly to warm through.
Serve with potatoes , steamed vegetables and pickled red cabbage and a glass of Oud Bruin on the side.