Beef Carbonade

• 1 (3 to 4 lb.) brisket, pot roast or shoulder roast
• 3 medium onions, sliced
• 1 (12 oz.) can (1 1/2 c.) beer
• 1 Tbsp. brown sugar
• 2 tsp. instant beef bouillon granules
• 4 whole black peppercorns or 1/8 tsp. black pepper, cracked
• 1 clove garlic, minced
• 1 bay leaf
• 1/4 tsp. dried thyme, crushed
• 1/4 c. all-purpose flour

1. Trim excess fat from meat.
2. Season meat with a little salt and pepper.
3. Place in a 13 x 9 x 2-inch baking pan.
4. Cover with onions.
5. Sprinkle lightly with salt.
6. Reserve 1/3 cup beer. Combine remaining beer and next 6 ingredients.
7. Pour over meat. Cover with foil.
8. Bake in 350u0b0 oven 3 to 3 1/2 hours or until tender.
9. Remove meat to a platter.
10. Keep warm.
11. Skim off excess fat from pan juices.
12. Remove bay leaf.
13. In saucepan, cook juices down to 2 cups.
14. Combine reserved beer and flour; stir into pan juices.
15. Cook and stir until thick and bubbly.
16. Cook and stir 1 to 2 minutes more.
17. Serve over meat or pass gravy.

brisket, onions, beer, brown sugar, instant beef bouillon granules, black, clove garlic, bay leaf, thyme, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=417610 (may not work)