Mustard-Coated Brisket From Boerne
4 to 5 pounds beef brisket flat, trimmed of fat
1 large onion, sliced
2 stalks celery, coarsely chopped
4 cloves garlic, peeled
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 pot. 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 the braising liquid a
nd pour around brisket.
Season brisket with coarse ground pepper and salt. Stir together brown sugar and mustard t
o form a thin paste for the glaze. Spread over top of brisket.
Bake brisket on middle rack 20 minutes until glaze bubbles and is browned. Let brisket sta
nd 5 to 10 minutes before slicing across the grain into 1/4-inch thick slices for serving
No Nutritional Information Available
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