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.
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.
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.
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.
Special equipment: Heavy extra-large wide ovenproof pot
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 189.2mg||7 %|
|Potassium 200.7mg||5 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.7g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 21
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