Brisket a la Carbonnade

This Belgian-inspired dish combines tender brisket with the deep, savory flavors of caramelized onions, beer, and Borsari Savory Seasoning. Slow-cooked until melt-in-your-mouth tender, this brisket à la carbonnade is hearty, comforting, and perfect for a cozy family dinner or holiday gathering.

Prep Time: 20 mins
Cook Time: 3 hrs
Servings: 6 - 8

Ingredients

• 3 - 4 lbs beef brisket
• 2 Tbsp Borsari Olive Oil
• 2 tsp Borsari Savory Seasoning
• 1/2 tsp freshly ground black pepper
• 4 large onions, thinly sliced
• 3 garlic cloves, minced
• 2 Tbsp flour (gluten-free if needed)
• 2 cups dark beer (such as Belgian ale or stout)
• 1 cup beef broth
• 2 Tbsp brown sugar
• 2 Tbsp apple cider vinegar
• 2 bay leaves
• 1 tsp dried thyme
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 325°F (160°C).
2. Season brisket generously with Borsari Savory Seasoning and black pepper.
3. Heat Borsari Olive Oil in a large Dutch oven over medium-high heat. Brown the brisket on all sides, then transfer to a plate.
4. Add onions to the pot and cook until golden brown and caramelized, about 15 minutes. Stir in garlic and cook for 1 more minute.
5. Sprinkle flour over the onions and stir to coat. Slowly pour in beer and broth, scraping up browned bits from the bottom of the pan.
6. Add brown sugar, vinegar, bay leaves, and thyme. Stir well.
7. Return brisket to the pot, cover, and transfer to the oven. Cook for 2 1/2–3 hours, or until the meat is fork-tender.
8. Remove bay leaves, adjust seasoning as needed, and garnish with fresh parsley before serving.

Pro Tips

• For richer flavor, sear the brisket until deeply browned before braising.
• This dish tastes even better the next day—perfect for making ahead.
• Serve with mashed potatoes, noodles, or crusty bread to soak up the delicious sauce.