Why not try Bruce’s Brisket Braised in Porter for a tender and flavorful dish that will melt in your mouth? As the brisket is cooked slowly in the oven, it absorbs all the rich flavors of the porter, resulting in a succulent and delicious meal that pairs perfectly with mashed potatoes or roasted vegetables.

Bruce Aidells author of “The Great Meat Cookbook” and “Bruce Aidells’ Complete Sausage Book”

Braise brisket stew with carrots

Brisket Braised in Porter

This recipe, which is braised in the oven, uses my full proof and simple method for braising that helps to caramelize the onions and yield fork tender meat. It is slightly sweet and its best served with a full flavor dark beer like Porter or Stout. This dish is inspired by the Belgium classic Beef Carbonnade.
Course Main Course
Cuisine American
Keyword Braise, Brisket, Slow-cook
Servings 6


  • Dutch oven Heavy lidded casserole


Herb Rub

  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons dry mustard such as Coleman’s
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 6- pound brisket
  • 2 tablespoons bacon fat or olive oil
  • 2 cups chicken stock
  • 1 12- ounce bottle porter or stout
  • 2 teaspoons dark brown sugar
  • 6 pitted prunes
  • 6 cups thinly sliced onions about 2-2 1/2 pounds
  • 8 whole garlic cloves
  • 4 bay leaves
  • 2 cups chunked carrots
  • 1 pound mushrooms sliced
  • 2 tablespoons coarse grain or Dijon mustard
  • 1 tablespoon malt vinegar or more to taste


  • Preheat oven to 350ºF.
  • In a small bowl, combine all the herb rub ingredients and rub all over the brisket.
  • Heat a Dutch oven or a heavy lidded casserole over medium high heat. Add the bacon fat or oil and sear meat for about 4-5 minutes on one side or until nicely brown. Flip and sear 3-5 minutes more or until the other side is nicely browned. Remove meat and pour in stock, scraping up any browned bits from the bottom of the pan. Stir in the porter and sugar and scatter the prunes.
  • Return the meat to the pot and scatter all the onions and garlic to cover the meat. Cover the pot and bake in the middle of the oven for 1 hour.
  • Remove the lid and turn the roast over so the onions fall into the liquid and bake 1 hour more uncovered. After 30 minutes, stir the onions around and add water or stock if more liquid is needed.
  • Cover pot and bake 1 hour more. Lift up the meat and add the carrots and mushrooms to the liquid in the pot. Cover and bake 30 minutes more. Check to see if meat is tender and the carrots are also tender. Of not, continue to bake covered, checking every 15 minutes.
  • To finish the sauce, remove the meat and keep warm covered with foil. Remove any fat from the surface and if necessary bring the liquid to a boil to concentrate the sauce. Otherwise, whisk in the mustard and vinegar. Season to taste with salt, pepper and additional vinegar. To serve, slice the meat and spoon sauce and vegetables over.
  • For even better flavor development, you may refrigerate the meat in the sauce overnight. The next day, remove the congealed fat. Finish the sauce by adding the mustard and vinegar. Slice the meat cold and re-warm in the sauce.