Mustard Braised Beef
- 2 1/2 pounds brisket, tied in a round with butcher’s twine
- 1 tablespoon ground mustard seeds
- 1 tablespoon chopped fresh thyme
- Freshly ground black pepper
- Kosher salt
- 2 tablespoons olive oil
- 2 yellow onions, thinly sliced
- 1 head of garlic, cloves separated, skin on
- 1/3 cup Cognac
- 1 1/2 cups dry red wine
- 3 cups beef broth
- 1 tablespoon unsalted butter, room temperature
- 1 1/2 tablespoons unbleached all-purpose flour
- 1 tablespoon Dijon mustard
- 1/2 tablespoon whole grain mustard
- Produce
- Garlic (1 head)
- Thyme, fresh (1 tablespoon)
- Yellow onions (2)
- Meat
- Brisket (2 1/2 pounds)
- Canned Goods
- Beef broth (3 cups)
- Condiments
- Dijon mustard (1 tablespoon)
- Mustard, whole grain (1/2 tablespoon)
- Cooking & Baking
- All-purpose flour, unbleached (1 1/2 tablespoons)
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Mustard seeds, ground (1 tablespoon)
- Olive oil (2 tablespoons)
- Dairy
- Butter, unsalted (1 tablespoon)
- Beer, Wine & Liquor
- Cognac (1/3 cup)
- Red wine, dry (1 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 17, 2011 (1 year ago).
44 people saved this recipe.
