stout-braised beef brisket

Stout-Braised Beef Brisket
Adapted from Bon Appetit, October 2009; serves 6

1 T kosher salt
2 T fresh-ground black pepper
2 t dry mustard
2 t chopped fresh sage
2 t chopped fresh thyme
1 3-lb brisket, trimmed with some fat remaining
2 T olive oil
4 c chicken broth, low sodium
12 oz of stout (or Redbridge if g-free)
6 whole pitted prunes
4 bay leaves
2 t packed dark brown sugar
6 c thinly sliced onions (2.5 lbs)
8 garlic cloves, peeled
1 lb mushrooms, sliced
1 lb carrots, peeled and cut into 1.5" lengths
2 T whole grain Dijon mustard
2 T malt vinegar (or apple cider for g-free)


  1. position rack in center of oven and preheat to 350 F. mix first 5 ingredients in a small bowl and rub mixture all over brisket. heat olive oil in heavy extra large oven-proof pot (think - dutch oven) over medium heat. add brisket to pot and cook until deep brown, about 5 minutes per side. transfer to platter or rimmed baking sheet. add 2 c broth to pot and bring to boil, scraping up browned bits. stir in beer through 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 1 hour. remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid. return pot to oven and braise uncovered for 30 minutes. add 1 c broth; cover and bake 1 hour 30 minutes longer.
  3. transfer brisket to platter or baking sheet; add 1 more cup of broth to liquid, then add mushrooms and carrots. return brisket to pot. cover and return to oven; braise until meat and carrots are tender, about 45 minutes longer. cool slightly. refrigerate uncovered until cold, then cover and keep chilled 1 day (up to 2 days).
  4. preheat oven to 350 F. spoon off any fat that's settled overnight. transfer brisket to cutting board and thinly slice brisket across the grain. if you have a roasting pan, put the brisket slices in that. if not set the brisket asidefor now. meanwhile bring remaining juice and veggies to a boil and whisk in mustard and vinegar to taste and season with salt and pepper.
  5. if using a roasting pan, pour juice over brisket slices and cover roasting pan tightly with foil. if you don't have a roasting pan (i don't have one small enough - just one for turkey!), put the brisket back in the pot with liquid and veggies, nestling them in the liquid and cover. cook about 1 hour and 15 minutes.