Brisket Braised in Porter Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

504

Calories

Comments Print recipe

Ingredients:

Serving

1 tbsp coarse kosher salt
2 tsp freshly ground black pepper
2 tsp dry mustard (such as colman's)
2 tsp chopped fresh sage
2 tsp chopped fresh thyme
1 6- lb flat-cut brisket, trimmed but with some fat still attached
2 tbsp rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12- oz bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 tsp (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 lb)
8 whole garlic cloves, peeled
1 lb mushrooms, sliced
1 lb medium carrots, peeled , cut crosswise into 1 1/2-inch lengths
2 tbsp whole grain dijon mustard
1 tbsp (or more) malt vinegar

Directions:

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.
Per serving: 505.1 kcal calories, 32.1% calories from fat, 18.0 g fat, 6.5 g saturated fat, 77.3 mg cholesterol, 17.0 g carbohydrates, 3.2 g dietary fiber, 8.7 g total sugars, 13.8 g net carbs, 66.2 g protein Nutritional analysis provided by Bon Appétit

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	504.35 Kcal (2112 kJ)
Calories from fat	238.05 Kcal
		% Daily Value*
Total Fat	26.45g	41%
Cholesterol	155.32mg	52%
Sodium	736.76mg	31%
Potassium	1187.37mg	25%
Total Carbs	16.14g	5%
Sugars	6.48g	26%
Dietary Fiber	3.71g	15%
Protein	48.95g	98%
Vitamin C	10.5mg	18%
Vitamin A	0.4mg	13%
Iron	5.1mg	28%
Calcium	73.5mg	7%

Amount Per 100 g
Calories	97.95 Kcal (410 kJ)
Calories from fat	46.23 Kcal
		% Daily Value*
Total Fat	5.14g	41%
Cholesterol	30.16mg	52%
Sodium	143.08mg	31%
Potassium	230.59mg	25%
Total Carbs	3.13g	5%
Sugars	1.26g	26%
Dietary Fiber	0.72g	15%
Protein	9.51g	98%
Vitamin C	2mg	18%
Vitamin A	0.1mg	13%
Iron	1mg	28%
Calcium	14.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Beef and Barley Soup

Vegetable oil, Stewing beef, cubes, All-purpose flour and 14 more..
Navy Bean (Ham and Bean) Soup

Navy beans , picked over, rinsed, and drained, Parsley and 10 more..
Mushroom, Barley and Beef Soup

Canola oil, Extra lean ground beef, Onion, chopped and 13 more..
Classic Beef Bourguignon

Fresh rosemary, Fresh thyme, Fresh chives, Canola oil and 12 more..
Chicken Parmesan (Giada De Laurentiis)

Olive oil, Chopped fresh rosemary leaves and 18 more..
Creamy Mustard Pork

Olive oil, Pork fillets, thinly sliced and 6 more..
Vegetable Lasagna

Canned tomato, Tomato sauce, Onions, chopped and 11 more..
Escabeche (Sweet and Sour Fish)

Red snapper , whole fish, Vegetable oil, Salt and 12 more..
Lighter Lasagna

Frozen chopped spinach, thawed and drained and 16 more..
Orange Beef and Rice

Oil, Top round beef, cut into 1/2-inch cubes, Onion, diced and 6 more..
Pot Roast with Winter Root Vegetables

Chopped fresh thyme, Hungarian sweet paprika and 15 more..

Recipe Tags

< 200 kcals

Weightwatchers Points

11.5

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

Also Try

Beef Braised in Red Wine
Cabbage Braised in Butter

Butter, Head cabbage , cut in six wedges, Salt
Beef Heart Braised in Wine

Beef heart, All-purpose flour, Salt and pepper to taste and 7 more..
Lamb Braised in Pomegranate

Lamb shoulder blade chops and 15 more..
Pot Roast Braised in Red Wine

Rump roast, Salt, Black pepper, Olive oil and 13 more..
Pork Braised in Dark Soy Sauce

Coriander seeds, toasted and cooled, Water and 11 more..
Sausages Braised in White Wine

Pork sausage links, Olive oil, Shallots, finely chopped and 5 more..
Beef Braised in Teroldego Wine

Boneless beef chuck roast, Anise seed, Juniper berries and 13 more..
Green Beans Braised in Tomatoes

Olive oil, Onion, diced, Garlic cloves, minced and 4 more..
Chicken Braised in Walnut Sauce

Olive oil, Chicken breast halves, skinned, Chopped onion and 11 more..