Brisket Braised in Beer and Mustard with Warm Mustard Slaw

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INGREDIENTS


For Brisket:
3 pounds boneless beef brisket, fat point removed, choice grade
1 teaspoon freshly ground black pepper, or to taste
2 tablespoons olive oil
1 cup beef stock
1 cup dark beer
1 onion, sliced
2 garlic cloves, chopped
2 tablespoons dijon mustard
2 tablespoons spicy brown mustard
1/4 teaspoon cayenne
For Mustard Slaw:
3 slices bacon
1/2 cup chicken stock
1/4 cup cider vinegar
10 ounces red cabbage, thinly sliced
10 ounces green cabbage, thinly sliced
1/4 cup heavy cream
4 teaspoons dijon mustard
1/2 teaspoon mustard seeds

 

 

DIRECTIONS


TO BRAISE BRISKET: Preheat the oven to 300 degrees. Season the brisket with the pepper. Heat the olive oil in a Dutch oven or ovenproof casserole and sear each side of the brisket over medium heat until browned on all sides, about 6 minutes. Add the stock, beer, onion, garlic, Dijon and brown mustards, and cayenne, and bring to a simmer. Cover, and transfer the Dutch oven to the oven. Braise for about 4 1/2 hours, or until tender enough to pull apart with a fork (the cooking time will vary depending on the thickness of the brisket); turn the brisket over a few times during cooking if it is not totally immersed in the liquid. Remove the meat and keep warm. Skim the braising liquid to remove any fat and drippings that have been released from the meat. When ready to serve, trim the fat off the brisket, slice the meat, and spoon some of the braising liquid over the slices.


TO PREPARE MUSTARD SLAW: While the brisket is braising, saute the bacon in a large saucepan over medium heat until all the fat is released, about 3 minutes. Remove the bacon, chop, and set aside. Pour off and reserve all but about 2 tablespoons of the bacon fat in the pan. Add the chicken stock and vinegar, bring to a boil over medium-high heat, and reduce by half. Turn down the heat to medium-low, add the cabbage, and cool for about 3 minutes, until slightly wilted but still crisp. In a cup, combine the heavy cream and mustard and add to the cabbage, stirring to incorporate. Season with salt and pepper and cook for about 2 minutes longer, or until thickened. Heat about 2 teaspoons of the reserved bacon fat in a small saucepan (if there is not enough, use olive oil). Add the mustard seeds and cook over medium heat for about 2 minutes, or until they begin to pop. Pour over the slaw, garnish with the bacon, and serve warm or at room temperature with the brisket and braising sauce.

 

Active Time:  25 Minutes
Total Time:  4 Hours 55 Minutes
Yield: 4 Servings

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