Beer-Braised Brisket with Mustard Sauce

• 3 hrs 45 min
• 8 SERVINGS
• 280 Cal
• 36 g Protein

Ingredients:

• 1 boneless beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 large onions, chopped
• 1 bottle (12 ounces) beer or pale ale

• 1/2 cup Dijon-style mustard
• 2 tablespoons chopped fresh parsley

Cooking:

1. Heat oil in large stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly. Remove Brisket from stockpot; season with salt and pepper.
2. Add onions to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Return Brisket, fat side up, to stockpot. Add beer. Bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.
3. Remove Brisket; keep warm. Skim fat from cooking liquid. Increase heat and bring cooking liquid to a boil. Reduce heat and cook 15 to 20 minutes or until mixture is thickened and reduced by half.
4. Meanwhile combine Mustard Sauce ingredients in small bowl. Stir in 2 tablespoons thickened cooking liquid.
5. Carve Brisket diagonally across the grain into thin slices. Pour remaining onion mixture over beef. Serve with Mustard Sauce.