Beer-Braised Brisket with Mustard Sauce
Courtesy of The Beef Checkoff 8 Servings • 10 Min. Prep Time • 3 1/2 Hr. Cook Time • Homemade mashed potatoes| Ingredients |
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| 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 |
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| Mustard Sauce: |
| 1/2 c. Dijon-style mustard |
| 2 Tbsp. chopped parsley |
Directions:
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
Wine Pairings:
Cabernet Sauvignon, Zinfandel, Shiraz/Syrah