I love little holidays that give us a reason to celebrate, no matter how big or small they are. 🙂 Tonight is Bonfire Night or Guy Fawkes Night in Great Britain, which has a long and interesting history. The holiday is celebrated with fireworks and bonfires on this autumn night. It is also International Stout Day! A fun little celebration set aside to appreciate that dark and unique style of beer.
In honor of the day, this brisket braised in stout seemed like a fitting dish. It is a perfect meal to warm up before a chilly fall evening outside by a bonfire, and of course, stout plays a starring role! The original recipe was from Bon Appétit magazine. I used Guinness, since it pairs beautifully with beef. I also used oil rather than bacon fat, and trimmed the meat of as much excess fat as possible. It is one of the most delicious beef recipes I have made in awhile, and I would highly recommend giving it a try!
Brisket Braised in Stout
Based on a recipe from Bon Appétit magazine
1 tablespoon kosher salt, plus more if desired
2 teaspoons freshly ground black pepper, plus more if desired
2 teaspoons dry mustard
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
6 pounds beef brisket, trimmed of all excess fat
2 tablespoons high heat oil, such as safflower
4 cups low-sodium chicken broth, plus more if needed
12 ounces Guinness stout
6 whole pitted prunes
4 bay leaves
2 teaspoons dark brown sugar
6 cups thinly sliced onions
8 whole garlic cloves, peeled
1 pound crimini mushrooms, sliced
1 pound medium carrots, peeled, cut into 1 ½ inch pieces
2 tablespoons whole-grain Dijon mustard
1 tablespoon red wine vinegar, plus more if desired
It is best if the first part of this recipe is done the day before you are planning to serve the dish.
Day 1: Preheat your oven to 350°F. Combine all of the ingredients from the salt through the thyme in a small bowl. Rub the mixture over the beef. Preheat a large pot over medium high heat. Add the oil, and wait until hot and shimmering. Add the beef and cook until caramelized on both sides. Once brown, move the beef to a plate. (It will not be cooked through.) Pour 2 cups of the chicken broth into the pot. Scrape the fond from the bottom of the pot, and bring the broth to a boil. Once boiling, add all of the ingredients from the stout through the sugar. Bring to a boil once again. Return the beef to the pot. Add the onion slices and garlic over the top of the meat.
Cover the pot and put it in the oven. Braise the beef for about 1 hour. Remove the pot from the oven, and remove the cover. Turn the beef over. (The onions and garlic will fall into the broth.) Return the pot without the cover to the oven. Braise for about 30 minutes more. After 30 minutes, add 1 more cup of the broth. Cover the pot again, and braise for another 1 hour and 30 minutes.
Transfer the beef to a plate. Add 1 more cup of chicken broth to the remaining liquid in the pot. Add the mushrooms and carrots, and then return the beef to the pot. You may need to add a little more broth to cover the vegetables. Cover and return the pot to the oven. Braise for about 45 minutes longer, or until the meat and vegetables are tender. Refrigerate overnight.
Day 2: Preheat your oven to 350°F. Spoon off any excess fat from the surface of the broth. Move the beef to a cutting board, and thinly slice across the grain. Bring the broth with the vegetables to a boil. Add the mustard and 1 tablespoon of vinegar, and whisk to combine. If desired, season with salt, pepper, and more vinegar to taste. Add the meat back to the pan. Cover the pan with the lid. Place the pot in the oven and cook until everything is hot, about 1 hour and 15 minutes. Serve.