Beef Carbonade - cooking recipe

Ingredients

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

Preparation

Trim excess fat from meat.
Season meat with a little salt and pepper.
Place in a 13 x 9 x 2-inch baking pan.
Cover with onions.
Sprinkle lightly with salt.
Reserve 1/3 cup beer. Combine remaining beer and next 6 ingredients.
Pour over meat. Cover with foil.
Bake in 350\u00b0 oven 3 to 3 1/2 hours or until tender.
Remove meat to a platter.
Keep warm.
Skim off excess fat from pan juices.
Remove bay leaf.
In saucepan, cook juices down to 2 cups.
Combine reserved beer and flour; stir into pan juices.
Cook and stir until thick and bubbly.
Cook and stir 1 to 2 minutes more.
Serve over meat or pass gravy.