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Brisket Braised in Porter


Brisket Braised in Porter Recipe

Ingredients:
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons dry mustard (such as Colman's)
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 6-pound flat-cut brisket, trimmed but with some fat still attached
  • 2 tablespoons rendered bacon fat or olive oil
  • 4 cups (or more) low-salt chicken broth, divided
  • 1 12-ounce bottle porter or stout
  • 6 whole pitted prunes
  • 4 bay leaves
  • 2 teaspoons (packed) dark brown sugar
  • 6 cups thinly sliced onions (2 1/2 pounds)
  • 8 whole garlic cloves, peeled
  • 1 pound mushrooms, sliced
  • 1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon (or more) malt vinegar
  • Heavy extra-large wide ovenproof pot
Directions:
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