Recipe by jordana sarrell
This is my mothers brisket. Its very simple but the taste is unbelievable.
Top Review by mari79
Just made this for dinner. It was excellent and so easyyyyy. It turned out soooo TENDER. I have never tried this flavor with brisket and it is different. Not like bbq brisket but more like a tangy sweet flavor. My family thoroughly enjoyed it. I used a 7.5 lb brisket. To marinade overnight i used about 3 TBS of liquid smoke and sprinkled the meat liberally with onion powder, garlic salt, and celery salt. I DOUBLED the recipe for br. sugar, mustard and garlic as i had such a large piece of meat. It did not specify how much water to use for the brown sugar only enough to make a liquid so i used 1 cup and it did make alot, (will probably use 3/4c. water next time). At first i thought it was way to much liquid b/c it came a little over halfway up the brisket but i wanted to follow the recipe exactly so i could rate it. I cooked it exactly as it said only i left it in one more hour @350 b/c my brisket was bigger. Yummy so glad i tried this one. This will be a regular here at our house. Forgot to put in potatoes but will use next time. If you are making a smaller brisket follow the recipe exactly it is perfect. Thank you Jordana and my compliments to your mama =)
- 2 -3 lbs beef brisket
- 1 1⁄2 cups brown sugar
- 1 cup Grey Poupon mustard
- 6 cloves garlic, chopped
- 5 -6 potatoes
Directions See How It's Made
- Preferably the night before marinate the brisket and keep it in the fridge.
- Preheat the oven to 400 degrees Chop the garlic and put aside.
- Take the brown sugar in a large cup and water it down to make it liquidy.
- Then mix in the mustard and garlic.
- Stir well.
- Place the brisket in the pan.
- Cut the potatoes in quarters and place them in the pan surrounding the brisket.
- Pour the sugar-mustard- garlic mixture over the brisket and potatoes.
- Cook on 400 degrees for one hour, then on 350 degrees for 3 hours or until the brisket is extremely tender.