Brisket With Sweet Mustard Sauce Recipes

Steps:

• Mix all together and slather onto a brisket.
• Bake at 325F for 25 minutes per pound, or 32-35 minutes for well done!

Steps:

• The night before serving the brisket, combine the mustard, sugar, garlic, salt, and pepper in a blender or food processor; process until smooth.
• Peel the onions and cut each into 8 wedges; scatter them over the bottom of a slow cooker insert.
• Rub the mustard mixture over all the beef and set over the onions.
• Cover the pot and refrigerate overnight (or at least 2 hours).
• Remove the pot from the refrigerator; pour in the broth, and slow cook on LOW for 7-7 1/2 hours.
• Transfer the meat to a cutting board; remove the onions and 1-2 cups cooking liquid to a blender.
• Puree with 1/2 teaspoon cornstarch per cup of cooking liquid.
• Slice the brisket thinly against the grain and transfer to a platter.
• Drizzle the sauce over the meat and serve in sandwich rolls or with potatoes.

Steps:

• Remove excess fat from brisket; place in a non aluminum baking pan.
• Combine the next 8 ingredients in a bowl; pour over brisket.
• Cover and marinate 4-5 hours or overnight, turning once.
• Remove brisket from refrigerator 1 hour before roasting.
• Preheat oven to 350°F.
• Roast in marinade, covered, for 2 hours, basting several times.
• Place onion rings on top of brisket and baste again.
• Roast, covered, until meat is tender, about 1 hour longer.
• Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
• Stir in remaining ingredients and mix well.
• Cover and chill; serve at room temperature.
• Remove brisket from pan and let stand 10 minutes before carving.
• Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.

Steps:

• In a small saucepan, combine sugar and dry mustard.
• Stir in vinegar; mix well.
• Whisk in beaten egg until smooth.
• Cook over low heat until sauce thickens, stirring constantly.

Steps:

• Heat oven to 350 degrees. Place everything but the brisket into a food processor, and process with steel blade until smooth.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove.
• Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.