Brisket With Sweet Mustard Sauce Recipes

JEWISH STYLE SWEET AND SOUR BRISKET

Steps:

• Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
• Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

SMOKED BRISKET RECIPE

Steps:

• To prepare your brisket, first rub your mustard on both sides of the meat.
• Make sure to adequately cover all portions of the brisket and rub the vinegar-based sauce thoroughly into the meat.
• After preparing your brisket with a good coat of mustard, rub your homemade dry rub into your cut of meat.
• Spend a good ten minutes on this step to ensure that the spices properly penetrate your brisket.
• Some individuals choose to smoke their brisket right after this step.
• If you want to use the dry rub as a sort of marinade, wrap your brisket in foil and let it rest in the fridge for four hours.
• Marinating in mustard and dry rub can produce a tangy flavor profile.
• After marinating, you can proceed to the next step.
• After choosing your smoking wood and setting up your grill, prepare the grill to a low heat of about 250 degrees.
• Wrap your seasoned brisket in foil to maintain moisture.
• Then, smoke your brisket fat side down for about an hour per pound of meat.
• When you are smoking the brisket, try to reach the ideal internal temperature of a properly smoked brisket at 195 degrees.
• Once your thermometer reads this temperature, you can remove the brisket and let it rest for about ten minutes.
• After resting your cut of meat, it is time to serve!
• A large butcher knife is appropriate for slicing a brisket.
• When cutting, to along the side and cut against the grain.
• The long fibers in this cut of meat produces tough pieces of meat if not cut correctly.

BRISKET WITH BBQ SAUCE

Steps:

• Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
• Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
• In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
• Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

"HOMEMADE" BBQ SAUCE RECIPE (BRISKET SAUCE)

Steps:

• Combine all ingredients in a medium saucepan. Bring to a boil, stirring often.
• Allow to cool, and store in an airtight container or jar in the refrigerator.
• Enjoy!

MUSTARD SAUCE FOR BRISKET

Steps:

• Mix all together and slather onto a brisket.
• Bake at 325F for 25 minutes per pound, or 32-35 minutes for well done!

BRISKET WITH SWEET MUSTARD SAUCE

Steps:

• The night before serving the brisket, combine the mustard, sugar, garlic, salt, and pepper in a blender or food processor; process until smooth.
• Peel the onions and cut each into 8 wedges; scatter them over the bottom of a slow cooker insert.
• Rub the mustard mixture over all the beef and set over the onions.
• Cover the pot and refrigerate overnight (or at least 2 hours).
• Remove the pot from the refrigerator; pour in the broth, and slow cook on LOW for 7-7 1/2 hours.
• Transfer the meat to a cutting board; remove the onions and 1-2 cups cooking liquid to a blender.
• Puree with 1/2 teaspoon cornstarch per cup of cooking liquid.
• Slice the brisket thinly against the grain and transfer to a platter.
• Drizzle the sauce over the meat and serve in sandwich rolls or with potatoes.