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Mustard-Coated Brisket From Boerne
Prep Time:
15 minutes
Cook Time:
3 1/2 hours
10 - 12 servings

4 to 5 pounds beef brisket flat, trimmed of fat

1 large onion, sliced

2 stalks celery, coarsely chopped

4 cloves garlic, peeled

8 peppercorns

4 whole allspice

1 bay leaf

1/2 cup water

1/2 teaspoon pepper, or to taste

1/2 teaspoon salt, or to taste

1/2 c. brown sugar

3 tablespoons Coleman's Prepared Mustard


Place brisket, onion and next 6 ingredients in a Dutch oven or stock p
ot. Simmer over Low heat to braise on stovetop for 3 to 3 1/2 hours or
until fork tender.
Heat oven to 350 degrees.
Remove brisket to a 9 x 13 x 2-inch roasting pan. Reserve 1/2 cup of t
he braising liquid and pour around brisket.
Season brisket with coarse ground pepper and salt. Stir together brown
sugar and mustard to form a thin paste for the glaze. Spread over top
of brisket.
Bake brisket on middle rack 20 minutes until glaze bubbles and is brow
ned. Let brisket stand 5 to 10 minutes before slicing across the grain
into 1/4-inch thick slices for serving

Nutritional Information

No Nutritional Information Available


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