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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


  • 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.
    Brisket vegetables
  • 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.


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!