Maple Mustard Brisket

StrongerTogether.coop

Potatoes, root vegetables, green beans or roasted winter squash (such as Hubbard or kabocha tossed with garlic and parsley) are all delicious accompaniments to this delightful holiday entrée.

Prep Time

210 minutes

Cook Time

200 minutes

Yield

8 Servings

Ingredients

4 pounds beef brisket
1 teaspoon garlic powder
1 teaspoon paprika, smoked
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
4 tablespoons Mustard, Dijon (Or some ground mustard, divided)
2 tablespoons vegetable oil
1 onion, yellow (diced)
1 carrot (sliced)
1 celery (stalk, sliced crosswise)
3 cloves garlic (peeled and smashed)
1⁄2 cup red wine
1⁄2 cup water
2 tablespoons maple syrup

Instructions

Season the brisket with the garlic powder, paprika, salt, pepper and 2 tablespoons of mustard. Wrap the brisket in plastic wrap and refrigerate for 3 hours (or overnight). Preheat the oven to 300 degrees F. Heat a large oven-proof skillet over medium-high heat. Add the oil and brown the brisket for 5 minutes on each side. Remove the brisket from the pan and set aside. In the same skillet, sauté the onion, carrots, celery and garlic for a few minutes in the brisket juices, then add the red wine and water. Place the brisket back in the pan on top of the veggies and cover the pan tightly with an oven-proof lid or aluminum foil. Place the pan in the oven and cook the brisket, covered, for 3 hours until very tender. Remove from oven. To prepare the maple sauce, carefully remove 1 cup of the juices from the brisket pan and put into a small skillet or saucepan. Add the maple syrup and remaining mustard and bring to a simmer for about 5 minutes. Slice the warm brisket across the grain and serve with sauce.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.