Cajun Karl_Breaux 6152A
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12 lb. brisket (do not trim fat)    
10 oz. beef broth
3 Tbsp. Cajun/Creole seasoning  
3 Tbsp. butter
2 Tbsp. all-purpose flour        
1 1⁄2 Tbsp. beef base
8 oz. water                   
1 medium onion, julienned
 Rub Cajun/Creole seasoning on brisket, coating well.
Place in large baking aluminum pan and cover tightly with foil.
Place in 425 oven for 4 hours, fat side up.
Fat will scrape off like butter.   
 Gravy: Place the onion and butter in a covered plate in the
microwave for 3 minutes on HIGH.
Place in saucepan with beef broth and brisket drippings (skin fat.
Heat until boiling.
Dissolve the beef base in gravy.
In separate container, dissolve the flour in water and pour into
boiling gravy, whisking constantly until desired thickness.

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