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Brisket With Sweet Mustard Sauce

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“In'The Ski House Cookbook'”

Ingredients Nutrition


  1. The night before serving the brisket, combine the mustard, sugar, garlic, salt, and pepper in a blender or food processor; process until smooth.
  2. Peel the onions and cut each into 8 wedges; scatter them over the bottom of a slow cooker insert.
  3. Rub the mustard mixture over all the beef and set over the onions.
  4. Cover the pot and refrigerate overnight (or at least 2 hours).
  5. Remove the pot from the refrigerator; pour in the broth, and slow cook on LOW for 7-7 1/2 hours.
  6. Transfer the meat to a cutting board; remove the onions and 1-2 cups cooking liquid to a blender.
  7. Puree with 1/2 teaspoon cornstarch per cup of cooking liquid.
  8. Slice the brisket thinly against the grain and transfer to a platter.
  9. Drizzle the sauce over the meat and serve in sandwich rolls or with potatoes.

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