Brisket Carbonnade

Name: Brisket Carbonnade
Ingredients: 4 large, onions; 1 (3 1/2-pound), beef brisket, flat cut, fat trimmed to 1/4 inch; , Salt and pepper; 2 tablespoons, vegetable oil; 1 tablespoon, tomato paste; 2 , garlic cloves, minced; 1 tablespoon, all-purpose flour; 1 1/2 cups, beer; 4 sprigs, fresh thyme; 2 , bay leaves; 1 tablespoon, packed brown sugar; 1 tablespoon, cider vinegar; 1 teaspoon, Dijon mustard

Main Courses
Beef

By Jeremy Sauer ･ Appears in Cook's Country February/March 2014

Could a nod to Belgium elevate the classic American braised brisket?

SERVES 6

TIME 4 hours, plus 1 hour resting

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