Brisket With Sweet Mustard Sauce
"In'The Ski House Cookbook'"
- Ready In:
- 8hrs
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1⁄3 cup Dijon mustard
- 1⁄3 cup brown sugar
- 5 garlic cloves
- 1⁄2 teaspoon salt
- fresh ground black pepper (a pinch or two)
- 2 medium yellow onions
- 4 -5 lbs beef brisket, trimmed of excess fat (cut into 2 or 3 pieces)
- 1 cup low sodium beef broth or 1 cup chicken broth
- 1⁄2 - 1 teaspoon cornstarch
directions
- The night before serving the brisket, combine the mustard, sugar, garlic, salt, and pepper in a blender or food processor; process until smooth.
- Peel the onions and cut each into 8 wedges; scatter them over the bottom of a slow cooker insert.
- Rub the mustard mixture over all the beef and set over the onions.
- Cover the pot and refrigerate overnight (or at least 2 hours).
- Remove the pot from the refrigerator; pour in the broth, and slow cook on LOW for 7-7 1/2 hours.
- Transfer the meat to a cutting board; remove the onions and 1-2 cups cooking liquid to a blender.
- Puree with 1/2 teaspoon cornstarch per cup of cooking liquid.
- Slice the brisket thinly against the grain and transfer to a platter.
- Drizzle the sauce over the meat and serve in sandwich rolls or with potatoes.
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Reviews
-
Very tasty slow cooker recipe! Beef creates lots of juices so I added only 1/2 cup of broth and ended up with lots of divinely flavourful gravy. Used more cornstarch, as well. Wonderfull, tender results for brisket!
