Brisket Braised in Porter

Name: Brisket Braised in Porter
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 tablespoon coarse kosher salt; 2 teaspoons freshly ground black pepper; 2 teaspoons dry mustard; 2 teaspoons chopped fresh thyme; 6 pound flat-cut brisket; 2 tablespoons rendered bacon fat or olive oil; 4 cups low-salt chicken broth; 12 ounce porter or stout; 6 whole pitted prunes; 4 whole bay leaves; 2 teaspoons dark brown sugar; 6 cups thinly sliced onions; 8 whole garlic cloves; 1 pound mushrooms; 1 pound medium carrots; 2 tablespoons whole grain Dijon mustard; 1 tablespoon malt vinegar; 1 piece ovenproof pot

A tender beef brisket slowly braised in porter beer with aromatic herbs, vegetables and prunes. The meat is cooked until fork-tender in a flavorful broth enriched with onions, mushrooms, and carrots.

8 servings

5 hr 20 min

Published October 4, 2025

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Ingredients

•1 tablespoon coarse kosher salt
•2 teaspoons freshly ground black pepper
•2 teaspoons dry mustard
•2 teaspoons chopped fresh thyme
•6 pound flat-cut brisket
•2 tablespoons rendered bacon fat or olive oil
•4 cups low-salt chicken broth
•12 ounce porter or stout
•6 whole pitted prunes
•4 whole bay leaves
•2 teaspoons dark brown sugar
•6 cups thinly sliced onions
•8 whole garlic cloves
•1 pound mushrooms
•1 pound medium carrots
•2 tablespoons whole grain Dijon mustard
•1 tablespoon malt vinegar
•1 piece ovenproof pot

Cooking Instructions

1.
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 platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.
20 min
2.
Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
180 min
3.
Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
45 min
4.
Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.
75 min

Ingredients

•1 tablespoon coarse kosher salt

•2 teaspoons freshly ground black pepper

•2 teaspoons dry mustard

•2 teaspoons chopped fresh thyme

•6 pound flat-cut brisket

•2 tablespoons rendered bacon fat or olive oil

•4 cups low-salt chicken broth

•12 ounce porter or stout

•6 whole pitted prunes

•4 whole bay leaves

•2 teaspoons dark brown sugar

•6 cups thinly sliced onions

•8 whole garlic cloves

•1 pound mushrooms

•1 pound medium carrots

•2 tablespoons whole grain Dijon mustard

•1 tablespoon malt vinegar

•1 piece ovenproof pot

Cooking Instructions

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 platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.

20 min

Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.

180 min

Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.

45 min

Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.

75 min