Maple Mustard Brisket

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Prep time3 hours, 30 minutes
Cooking time3 hours, 20 minutes
Total time6 hours, 50 minutes


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.


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


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.


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