Brisket With Sweet Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 8 |
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In'The Ski House Cookbook' 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:
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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