- Special Pricing
Brisket Braised in Beer and Mustard with Warm Mustard Slaw
- Active Time 25m
- Total Time 4h 55m
In America, brisket is perhaps most often associated with corned beef or barbecue. Here is another take on this popular cut. This dish can be carved at the table or sliced and used for hearty sandwiches. Serve with rye bread and plenty of chilled beer — preferably the same one used in the braising liquid.
- 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
TO BRAISE BRISKET: Preheat the oven to 300 degrees F. 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.
Tip: While braising, the brisket should be at a low simmer; if it is too bubbly, turn down the heat to 275 or even 250 degrees F; some ovens run hotter than others. As an option, serve with sweet potatoes that are rubbed with olive oil, cayenne, salt, pepper, and then roasted, or use this combination the next day with any leftover brisket. WINE RECOMMENDATION: Since this recipe calls for dark beer, consider the same beer as a beverage. Alternatively a West Coast pinot noir or a cabernet sauvignon from California will harmonize well with this dish.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
823 calories; 45g total fat; 232mg cholesterol; 864mg sodium; 17g carbohydrates; 4g fiber; 81g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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