Mustard Brisket With Mashed Potatoes and Maple-Onion Sauce
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- Roasting pan
- Wire rack
- Large pot
- Colander
- Potato masher
INGREDIENTS
- 3 pounds/1.4 kilograms brisket, preferably from a quality butcher
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons yellow mustard seeds, crushed
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Glaze:
- 2 tablespoons reserved meat juices
- 1 tablespoon mayonnaise
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon barbecue sauce
- 2 garlic cloves, finely grated
- 3 tablespoons whiskey
- ½ teaspoon smoked paprika
Mashed potatoes:
- 2.5 pounds/1.1 kilograms potatoes, peeled and cut into chunks
- 1 sprig rosemary
- 2 garlic cloves, peeled
- 1 teaspoon salt
- ½ cup olive oil
- ½ teaspoon ground white pepper
- 1 teaspoon smooth Dijon mustard
- 2-4 tablespoons reserved potato cooking water
Sauce:
- 1 large yellow onion, finely chopped
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes, shatta or similar
- 3-4 tablespoons maple syrup
- 1½ cups dry red wine
- Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat the oven to 430°F (220°C). Rub the brisket on all sides with salt, pepper, mustard seeds, rosemary, thyme, and smoked paprika. Drizzle with olive oil and wrap tightly in parchment paper, then double-wrap in aluminum foil. Place in a roasting pan and bake for 1 hour. Lower the temperature to 250°F (120°C) and continue roasting for 5 to 6 hours, until very tender.
- Remove the brisket and let it cool slightly. Transfer to a wire rack set over a sheet pan. Reserve 2 tablespoons of the juices and solids from the roasting pan for the glaze.
- To make the glaze, whisk together the reserved juices, mayonnaise, Dijon, barbecue sauce, garlic, whiskey, and smoked paprika until smooth. Brush the glaze generously over the top of the mustard brisket (no need to flip). Return the meat to the oven, uncovered, at 350°F (180°C) for 45 minutes.
- Place the potatoes, rosemary, garlic, and salt in a large pot and cover with water. Bring to a boil, reduce heat, and simmer until very tender, about 45 minutes. Drain, reserving some of the cooking liquid. Mash the potatoes, then mix in olive oil, white pepper, mustard, and enough reserved water to reach a smooth, creamy consistency. Taste and adjust salt.
- For the sauce, cook the onion in a skillet over medium heat with a pinch of salt until deeply golden, about 15 minutes. Add the red pepper flakes and maple syrup and cook for 3 minutes longer. Pour in the wine and simmer over low heat until slightly reduced and syrupy, about 20 minutes. Season with salt and pepper to taste.
- To serve, spoon generous scoops of mashed potatoes onto each plate, top with 2 to 3 thick slices of mustard brisket, and finish with a spoonful of the warm onion-maple sauce.
FAQ
Can I substitute the whiskey in the glaze?
Sure, you can substitute the whiskey with an equal amount of apple juice, beef broth, or even a splash of balsamic vinegar mixed with water. These alternatives provide acidity and depth without the alcohol. The goal is to balance the sweetness of the maple syrup and the richness of the meat.
How do I prevent the mustard brisket from drying out?
To keep the brisket moist, ensure it’s wrapped tightly in parchment and foil during the initial long roast, which traps steam and gently breaks down the meat. Avoid overcooking during the glaze phase—45 minutes at 350°F (180°C) is enough to set the glaze without drying out the surface. Letting the brisket rest after roasting also helps juices redistribute evenly. If reheating, do so gently with some reserved pan juices or broth to maintain moisture. Proper slicing against the grain also ensures a tender texture.
Can this brisket be cooked in a slow cooker?
You can adapt mustard brisket for the slow cooker. Rub the meat with spices and sear it briefly in a hot pan for extra flavor. Place it in the slow cooker with a splash of broth or wine and cook on low for 8–10 hours, until very tender. After cooking, transfer the brisket to a baking dish, brush with glaze, and finish in the oven at 350°F (180°C) for 30–45 minutes to develop a caramelized crust.
Can I freeze mustard brisket after cooking?
Yes, mustard brisket freezes well. Let it cool completely, then wrap tightly in foil and place in a freezer-safe bag or container. Freeze for up to 2 months. For best results, slice before freezing and store with a bit of sauce or pan juices to retain moisture. Thaw overnight in the refrigerator before reheating gently in a covered dish at 300°F (150°C). The glaze may thicken slightly but will still deliver bold flavor.
What side dishes go well with mustard brisket?
Mustard brisket pairs well with comforting, savory sides. In addition to olive oil mashed potatoes, try roasted root vegetables, buttered green beans, or a warm barley salad with herbs. Creamy polenta or cauliflower purée also complement the rich texture of mustard brisket. For a lighter contrast, serve with a crisp cabbage slaw or lemon-dressed greens. Bread like challah or crusty sourdough works well to soak up the maple-onion sauce.
Best way to slice the brisket for serving
For the best texture, let the mustard brisket rest at least 15–20 minutes after roasting. Then use a sharp slicing knife to cut against the grain into thick, even slices. Cutting against the grain shortens the muscle fibers, resulting in a more tender bite. Slice only what you plan to serve immediately to keep the remaining brisket juicy. If the brisket is very tender, use a serrated knife to prevent shredding.
How do I store and reheat leftovers?
Wrap tightly in foil or place in an airtight container. Refrigerate for up to 4 days. For reheating, slice the brisket and place in a covered baking dish with a few spoonfuls of the sauce or pan juices to keep it moist. Reheat in a 300°F (150°C) oven for about 25–30 minutes or until warmed through. Alternatively, reheat slices in a skillet with a splash of broth. The mustard glaze stays flavorful even after chilling and reheating.
