Beer-Braised Brisket with Mustard Sauce
Courtesy of The Beef Checkoff
Serve With:
Homemade mashed potatoes
Servings: 8
Homemade mashed potatoes
Prep Time: 10 Min.
Cook Time: 3 1/2 Hr.
What you need:
* 2-1/2 to 3-1/2 lb. boneless beef brisket
* 1 Tbsp. olive oil
* 2 large onions, chopped
* 1 bottle (12 oz) beer or pale ale
Mustard Sauce:
* 1/2 c. Dijon-style mustard
* 2 Tbsp. chopped parsley
* 1 Tbsp. olive oil
* 2 large onions, chopped
* 1 bottle (12 oz) beer or pale ale
Mustard Sauce:
* 1/2 c. Dijon-style mustard
* 2 Tbsp. chopped parsley
What to do:
1. Heat oil in stockpot over medium heat until hot; brown beef brisket. Remove; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
2. Add onions to pot; cook and stir 5 min. or until tender. Place brisket, fat side up, in pot. Add beer; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2-3 hrs. or until brisket is fork-tender.
3. Remove brisket. Skim fat; cook cooking liquid, uncovered, 15-20 min. or until reduced by half.
4. Combine mustard, parsley and 2 Tbsp. onion sauce. Carve brisket diagonally across the grain; top with remaining onion sauce. Serve with mustard sauce.
* Recipe Courtesy of The Beef Checkoff
2. Add onions to pot; cook and stir 5 min. or until tender. Place brisket, fat side up, in pot. Add beer; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2-3 hrs. or until brisket is fork-tender.
3. Remove brisket. Skim fat; cook cooking liquid, uncovered, 15-20 min. or until reduced by half.
4. Combine mustard, parsley and 2 Tbsp. onion sauce. Carve brisket diagonally across the grain; top with remaining onion sauce. Serve with mustard sauce.
* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Cabernet Sauvignon, Zinfandel, Shiraz/Syrah