Brisket Braised in Porter
"The brisket tastes best if prepared ahead, so make it at least one day and up to two days before you plan to serve it. Chilling the brisket makes it easier to slice. Rewarm the meat in the sauce and serve with a full-flavored dark beer (see our suggestions below)...."
INGREDIENTS
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1 tablespoon coarse kosher salt
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2 teaspoons freshly ground black pepper
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2 teaspoons dry mustard (such as Colman's)
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2 teaspoons chopped fresh sage
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2 teaspoons chopped fresh thyme
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1 6-pound flat-cut brisket, trimmed but with some fat still attached
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2 tablespoons rendered bacon fat or olive oil
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4 cups (or more) low-salt chicken broth, divided
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1 12-ounce bottle porter or stout
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6 whole pitted prunes
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4 bay leaves
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2 teaspoons (packed) dark brown sugar
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6 cups thinly sliced onions (2 1/2 pounds)
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8 whole garlic cloves, peeled
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1 pound mushrooms, sliced
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1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
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2 tablespoons whole grain Dijon mustard
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1 tablespoon (or more) malt vinegar
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