Beef Brisket with Honey Mustard Glaze - Recipe - Braising Series

This is a family favorite at my house.  The brisket is infused with lemon peel, garlic, onion, and cloves while it braises gently on the stove, and then is finished with sherry in the oven coated with a brown sugar, mustard, and horseradish glaze.  The thin slices of brisket are delectable and you will want seconds!

     

   

(Serves 6-8)

4-6 lb. Fresh Brisket

2 qt. Water

4 Carrots chopped

1 Onion chopped

1 head of Garlic peeled and smashed

3 Lemons sliced with skins on

24 Cloves

2 Bay Leaves

1 tsp. Pepper Corns

1/2 tsp. Ground Black Pepper

2 T. Salt

1/2 c. Brown Sugar

4 T. Honey Mustard

1 tsp. Prepared Horseradish

1/2 c. Sherry

     Place the brisket, fat side up, in a large Dutch oven and cover with water. Make sure all ingredients are covered with water. Add the carrots and onion to the pot. Add the garlic, lemons, cloves, bay leaves, pepper corns, and ground pepper to the pot. Bring to a boil, add the salt, cover, and simmer on low heat for 4 hours. Stir contents around occasionally to prevent sticking. Take off heat. Remove the meat and vegetables, drain the water. and place meat and vegetables back into the pot. Discard the bay leaves and lemon slices. Mix the brown sugar, mustard, and horseradish. Then spread it onto the meat. Pour the sherry in the pan and bake in a preheated 350 degree Fahrenheit oven for 30 minutes. Let rest outside of the oven for 20 minutes, then carve into thin slices.

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