Saturday, April 24, 2010

Brisket! yummy and good for you

This has become the go-to recipe for me when we are going to have company and I want to make sure I have lots of food and very little left overs. And, while it isn't a bacon focused recipe - I think it counts as I have bacon fat for the browning. ;)

And for those of you who love bacon - but do not save off the fat. Shame! It works so lovely in so many dishes and it stores so well in both the fridge and freezer. (ok. Yes, I know I've been on a bacon feast when I've gotten to the point where I'm freezing bacon fat. but a girls gotta do what a girls gotta do.)

This recipe was originally from Bon Appétit

However, I just couldn't do all the covering and uncovering, adding more broth, and minding! for hours on end. I'm just way too lazy for something like that.

But, the recipe is very forgiving and you can do as you like to it. I have added the Dijon mustard a time or two, but haven't found it to make much of a difference. However, the addition of lemon at the very end - just brings a brightness to the sauce that is brilliant.

Brisket Braised In Porter

  • 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 
  • 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) - or however much you have the patience to cut 
  • 8 whole garlic cloves, peeled 
  • 1 lb. mushrooms, sliced 
  • 1 lb. medium carrots, peeled, cut crosswise into 1 1/2-inch lengths 
  • 1 or 2 tablespoons of lemon juice
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 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.

Cover pot; place in oven and braise brisket 6-7 hours. Turning meat every few hours to make sure it cooks evenly.

At about the 5 hr or 6 hr mark: Add the carrots, so that they wouldn't be too mushy. And saute mushrooms in a bit of butter. Let them rest a bit and then toss into the oven with the brisket.

Once brisket is completely done - pull it out to rest. Take the remaining liquids, add a bit of lemon juice and simmer down to nice sauce like consistency.


  1. Alright, game on! You beat me to posting this fantastic recipe. I may still have to post it and just link your blog to the farm's. So, be prepared to have more than two people read it!

  2. MCF: Looking forward to it. You know the slacker that I am needed you to motivate me.

    btw - loved the CSA package. I can't wait to break into the veal scallops.

  3. " or however much you have the patience to cut" - LOL!

  4. I have no patience... which is why the BF is stuck making eggs on the weekends. His taste SO much better -- where as I will cook them as fast as I can on the highest heat possible. all that stirring... uh. Although, I did find out -- bacon cooked over low heat -- BLAH. Horrible. Hard but not crunchy. go figure.

  5. I can attest the brisket is fantabulous.

  6. Yea! I'm glad it was worth the wait.

    I'm sorry I wasn't quite organized enough to have a snack ready upon the arrival.

  7. Hey Jeeper -
    glad the shoulder is all done up and that you are back to surfing the net.

    Let me know what you think once you have done it up. :)