One of the first cookbooks I bought was the Better Homes and Gardens cookbook, and even though my copy is almost 30 years old and has yellowing pages, I’ll never get rid of it. It has fantastic recipes that are easy to prepare, use real ingredients and, needless to say, are delicious.
Recently, Sean asked me to make him some brisket, so I pulled out that cookbook and prepared Brisket Carbonnade-it’s an entrée we love but had forgotten about. Basically, it’s a sliced onion topped beef brisket that’s slowly baked in beer. It’s so savory and perfect for fall’s cooler weather. I’m glad Sean requested it, and it’s going back into the dinner rotation!
I couldn’t find the recipe on the Better Homes and Gardens website, but luckily found it on another website. Click here to see the recipe.
|preparing the cooking sauce|
|ready for the oven|
|I let it rest for about 10 minutes before slicing|
|Defatting the pan drippings. I didn't have 2 cups of|
pan drippings, so I added water to make 2 cups
|adding the beer slurry to thicken the gravy|