Beer-Braised Brisket with Prunes and Ginger

Name: Beer-Braised Brisket with Prunes and Ginger
Yield: Serves 6 to 8
Ingredients: 1 (4- to 5-pound), beef brisket, flat cut, fat trimmed to 1/4 inch; , Kosher salt and pepper; 2 tablespoons, vegetable oil; 2 , large onions, chopped; 1/4 teaspoon, baking soda; 6 , garlic cloves, minced; 4 , anchovy fillets, rinsed, patted dry, and minced to paste; 1 tablespoon, tomato paste; 1 teaspoon, five-spice powder; 1/8 teaspoon, cayenne; 1/4 cup, all-purpose flour; 2 cups, chicken broth; 1 1/2 cups, beer; 2 tablespoons, Dijon mustard; 1 (3-inch) piece, ginger, peeled and sliced thin; 3 , bay leaves; 2 tablespoons, unflavored gelatin; 1 1/2 cups (9 ounces), pitted prunes; 3 tablespoons, chopped fresh parsley

Main Courses
Beef
Make Ahead

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2017

Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.

SERVES 6 to 8

TIME 5½ to 6 hours, plus 16 hours brining

Beer-Braised Brisket with Prunes and Ginger

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