Brisket Braised In Porter Recipe

Name: Brisket Braised In Porter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coarse kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons dry mustard (such as Colman's); 2 teaspoons chopped fresh sage; 2 teaspoons chopped fresh thyme; 1 6-pound flat-cut brisket, trimmed but with some fat still attached; 2 tablespoons rendered bacon fat or olive oil; 4 cups (or more) low-salt chicken broth, divided; 1 12-ounce bottle porter or stout; 6 whole pitted prunes; 4 bay leaves; 2 teaspoons (packed) dark brown sugar; 6 cups thinly sliced onions (2 1/2 pounds); 8 whole garlic cloves, peeled; 1 pound mushrooms, sliced; 1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths; 2 tablespoons whole grain Dijon mustard; 1 tablespoon (or more) malt vinegar; Heavy extra-large wide ovenproof pot

Servings: persons

1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard (such as Colman's)
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 6-pound flat-cut brisket, trimmed but with some fat still attached
2 tablespoons rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12-ounce bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 teaspoons (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 pounds)
8 whole garlic cloves, peeled
1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
2 tablespoons whole grain Dijon mustard
1 tablespoon (or more) malt vinegar
Heavy extra-large wide ovenproof pot

1
Position rack in center of oven and preheat to 350u00b0F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.
2
Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
3
Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
4
Preheat oven to 350u00b0F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.

996

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon coarse kosher salt, 2 teaspoons freshly ground black pepper, 2 teaspoons dry mustard (such as Colman's), 2 teaspoons chopped fresh sage, and more.

Yes, Brisket Braised In Porter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brisket Braised In Porter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions