Recipe - Brisket Carbonnade

1 (34 lb) brisket
3 md Onions; cut or sliced up
1 cn (12oz) beer
1 tablespoon Brown sugar
1 Clove garlic; minced
One fourth teaspoon Thyme
4 Whole peppercorns
1 Bay leaf

GRAVY
1 One fourth cup Liquid
One fourth cup Cold water
2 tablespoon Flour
Salt & pepper to taste

Season meat with salt and pepper; place meat in a baking dish. Cover with
onion slices. Sprinkle lightly with a little salt. In a bowl combine beer,
brown sugar, garlic, thyme, peppercom and bay leaf. Pour over meat. Cover
with foil and bake in a 350 degree oven for 3One half to 4 hours.

To make gravy, skim fat from pan juices, measure juices and add water
necessary to make 1One fourth cup liquid. Pour into saucepan; blend cold water
and flour; stir into pan juices. Cook until bubbly. Season with salt and
pepper to taste. Slice meat across the grain. This brisket may be used for
sandwiches or may be served cold makes a hearty meat to serve 8 to 10.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.