This recipe is adapted from the Wise Sons cookbook, “Eat Something”. If you have the time, get started three days before serving.
1 6–8 lb beef brisket
4½ tbsp kosher salt
1 tbsp freshly ground black pepper
2–3 tbsp unsalted butter
2 tsp vegetable oil
1/3 cup spicy brown deli mustard, plus more as needed
3 cups homemade stock — chicken, beef, or vegetable
1 bottle of beer (dark and sweet, like a porter) or ½ bottle dry red wine (such as Cabernet or Zinfandel)
5 whole pitted prunes
2 bay leaves
1 tbsp packed dark brown sugar
1 lb carrots, peeled and cut into 1-inch chunks
3 medium yellow onions, thinly sliced
8 garlic cloves, peeled and smashed with the flat side of a knife
Prepare: Mix the mustard, salt, and pepper and slather over the brisket. Place it, uncovered, in the fridge for at least 2 hours — preferably overnight.
Cook: Preheat the oven to 350°. In a large ovenproof pot, heat the oil over medium until shimmering. Sear the brisket until each side has a golden crust — 5 to 8 minutes per side.
Remove the brisket and increase the heat to medium-high. Add the stock, and bring to a simmer, scraping up the browned bits from the bottom of the pot.
Add the beer, prunes, bay leaves and brown sugar. Cook until the sugar has dissolved. Remove from heat.
Return the brisket to the pot, fat-side up. Scatter the carrots around the meat, and blanket it with the onions and garlic. Cover the pot with a lid or heavy-duty aluminum foil. Transfer to the oven and braise, flipping every hour. Cook until a fork inserted into the center rotates easily, but without tearing the meat to shreds—about 3 hours,
Remove the brisket from the pot. Cut against the grain into ¼-inch thick slices.
To make the gravy, discard the bay leaves and puree the jus and vegetables in the pot using an immersion blender.
Transfer to a roasting pan with the brisket fanned out and smothered by the gravy. Cool, cover, and refrigerate overnight.
Serve: Preheat the oven to 300 degrees. Skim any fat off the surface of the gravy. Cover tightly with heavy-duty aluminum foil and warm for about 30 minutes.
Serve and enjoy!
We love to see what you’re cooking -- tag us @creamco_meats and #creamco