I remember my mom’s brisket so well. Coming home from school after our carpool dropped us off, I can still remember the aromas as we came through the front door!. “Yay! We’re having Brisket,” my sister Nise and I would say!
Sneaking a few carrots from the skillet before I headed to my room to start my homework, I’d be somewhat satisfied until dinner was ready; but not for long! The tenderness of the meat, braised for so long was my favorite part; fork tender and perfectly paired with the carrots!
All of the seasonings make this a win win dish. You’ll be bending the rules here a bit from the traditional brisket, with the prunes and beer, but the flavors of the two are well worth it. Trust me…as a teenager, seeing prunes and beer in a pan on the stove for a dinner that I was going to eat? I don’t think so! I hesitated for sure! But the rules were, you’ve got to try it. So I did! Hopefully you’ll love every bite of it too!
Thanks Mom! Love you!
This meal takes planning and preparation; as the meat and vegetables have to chill for at least 24 hours after the initial braising. It is GR8 to make ahead of time for a big dinner for family or company. Serve with one of my favorites, my Granny's Fried Corn.
- 1 Tablespoon kosher salt
- 2 ½ teaspoons freshly ground black pepper
- 2 ½ teaspoons dry mustard
- 3 teaspoons chopped fresh sage
- 3 teaspoons chopped fresh thyme
- 6 lbs flat brisket,, a little fat is OK
- 2 ½ Tablespoons bacon drippings or vegetable oil
- 5 cups chicken broth,, or more if needed
- 12 ounces stout beer
- 5 prunes,, pitted, (optional)
- 4 dry bay leaves
- 1 ½ teaspoons dark brown sugar
- 6 ½ cups white onions,, sliced very thinly
- 11 cloves garlic,, peeled
- 1 pound mushrooms,, thinly sliced
- ¾ - 1 pound medium carrots,, peeled, cut into 2" lengths
- 2 Tablespoons whole grain mustard
- 1 Tablespoon white vinegar
- Preheat oven to 350º F.
- Mix first 5 ingredients in a small bowl and rub this mixture over all sides of the brisket.
- Melt bacon drippings over medium-high heat in a heavy, large oven-proof pot (large enough to fit brisket). Add brisket to pot and brown, about 5 minutes per side. Transfer Brisket to cookie sheet with rim.
- Add 2 cups of broth to pot and bring to a boil; scrape browned bits from bottom. Stir in beer, prunes, bay leaves, and brown sugar; bring to boil.
- Place brisket back in pot, with fat side down; scatter onion slices over meat to cover, and add garlic cloves.
- COVER pot and place in oven. Braise for 1 hour.
- Turn brisket over; return pot to oven UNCOVERED and braise for 30 minutes longer.
- Add 2 cups broth. COVER and bake 1 ½ hours more.
- Transfer Brisket to a cookie sheet; add remaining cup of Broth to liquid in pot along with mushrooms and carrots.
- Return brisket to pot; COVER and return to oven. Braise until meat and carrots are very tender, about 45 minutes.
- Slowly add more broth if needed, so vegetables are covered. Cool slightly then refrigerate uncovered until cold.
- Once completely cold, cover and keep chilled at least 1 to 2 days.
- On the day of serving: Preheat oven to 350ºF. Spoon off any solid layer of fat from surface and discard.
- Transfer brisket to cutting board and thinly slice crosswise. Place Brisket slices in large roasting pan; leaving vegetables and broth in the pot.
- Bring the pot of vegetables to a boil. Whisk in whole grain mustard and vinegar. Season to taste with salt and pepper. Slowly add more vinegar to taste.
- Pour pan juices and vegetables over brisket.
- Cover pan tightly with heavy-duty foil, and cook in oven until brisket slices and vegetables are heated through, about 1 hour and 15 minutes.
- Serve meat with vegetables and sauce.