EASTER BRISKET WITH SWEET MUSTARD SAUCE
1/3 cup Dijon mustard
1/3 cup brown sugar
5 garlic cloves
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 medium yellow onions
4 to 5 pounds brisket in 2 or 3 pieces, trimmed of excess fat
1 cup low-sodium beef broth
1/2 to 1 teaspoon cornstarch
The night before serving the brisket, combine the mustard, sugar, garlic, salt and pepper in a blender or food processor and process until smooth. Alternatively, mince the garlic finely by hand and whisk the ingredients together.
Peel the onions and cut each into 8 wedges. Scatter them over the bottom of the slow cooker insert. Rub the mustard mixture all over the beef and set over the onions.
Cover the pot and refrigerate overnight or for at least 2 hours.
Remove the pot from the fridge, pour in the broth, and slow cook on the low setting for 7 to 7 1/2 hours.
Transfer the meat from the pot to a cutting board. Remove the onions and 1 to 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.
Serves 6 to 8.
1/3 cup Dijon mustard
1/3 cup brown sugar
5 garlic cloves
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 medium yellow onions
4 to 5 pounds brisket in 2 or 3 pieces, trimmed of excess fat
1 cup low-sodium beef broth
1/2 to 1 teaspoon cornstarch
The night before serving the brisket, combine the mustard, sugar, garlic, salt and pepper in a blender or food processor and process until smooth. Alternatively, mince the garlic finely by hand and whisk the ingredients together.
Peel the onions and cut each into 8 wedges. Scatter them over the bottom of the slow cooker insert. Rub the mustard mixture all over the beef and set over the onions.
Cover the pot and refrigerate overnight or for at least 2 hours.
Remove the pot from the fridge, pour in the broth, and slow cook on the low setting for 7 to 7 1/2 hours.
Transfer the meat from the pot to a cutting board. Remove the onions and 1 to 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.
Serves 6 to 8.
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