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.

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Mom's Brisket

Start the preparation of this recipe at least 1-2 days before serving.

Servings: 10 servings

Author: Debbie

Ingredients

• 1 Tablespoon kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 2 1/2 teaspoons dry mustard
• 3 teaspoons chopped fresh sage
• 3 teaspoons chopped fresh thyme
• 6 lbs flat brisket,, a little fat is OK
• 2 1/2 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 1/2 teaspoons dark brown sugar
• 6 1/2 cups white onions,, sliced very thinly
• 11 cloves garlic,, peeled
• 1 pound mushrooms,, thinly sliced
• 3/4 - 1 pound medium carrots,, peeled, cut into 2" lengths
• 2 Tablespoons whole grain mustard
• 1 Tablespoon white vinegar

Instructions

• 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 1/2 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.

Notes

Gr8 Do-Ahead Tip:

Make this dish through Step 11 for serving at a party a day or two later. All the hard work is done and you will only have the roasting pan to wash after the dinner!

Tried this recipe?Mention @Great8Friends or tag #gr8food!