This recipe is based on the beef carbonnade recipe in The Gourmet Cookbook, edited by Ruth Reichl,
- 1.5 lb beef brisket*
- Olive oil
- Salt & freshly ground black pepper
- 1 onion, diced
- 1 oz dried porcini mushrooms
- 1 pint Guinness (substitute if you dare!)
- 1 Tbs balsamic vinegar
- 1 bay leaf
Preheat oven to 350F.
Brown beef in a large oven-proof skillet with a tight-fitting lid (I used cast iron). Remove beef from pan, and add onions. Saute until golden. Remove half of onions, return
beef to the pan, and put the onions on top of the beef. Add remaining ingredients, cover, and put in oven. Braise for 3 hours. Check from time to time to make sure the liquid hasn’t boiled away; add water as needed. The original recipe suggested that it is better if refrigerated for 2 days before serving. I made it ahead of time, so I can’t compare. If you do make ahead, reheat 30 mins to an hour at 350F.
*The cut of beef I used was labeled “brisket” but I’m pretty sure it was really a flank steak.