Brisket Braised in Porter

Brisket Braised in Porter
Photo by Patricia Heal

Ingredients

  • 2 teaspoons (packed) dark brown sugar
  • 8 cloves garlic
  • 1 pound mushrooms
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons dry mustard (such as Colman's)
  • 1 pound medium carrots
  • 1 12-ounce bottle porter or stout
  • + 12 more ingredients
    • 4 cups (or more) low-salt chicken broth
    • 6 cups onions
    • 2 tablespoons rendered bacon fat or olive oil
    • 2 teaspoons fresh thyme
    • 4 bay leaves
    • Heavy extra-large wide ovenproof pot
    • 1 tablespoon (or more) malt vinegar
    • 2 tablespoons whole grain Dijon mustard
    • 6 whole pitted prunes
    • 2 teaspoons fresh sage
    • 2 teaspoons freshly ground black pepper
    • 1 6-pound flat-cut brisket

Position rack in center of oven and preheat to 350°F. 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...

View full recipe at Epicurious

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