Brisket With Sweet Mustard Sauce

In'The Ski House Cookbook'

• Ready In: 8 hrs
• Serves: 6-8

Ingredients

• 1⁄3 cup Dijon mustard
• 1⁄3 cup brown sugar
• 5  garlic cloves
• 1⁄2 teaspoon salt
•  fresh ground black pepper (a pinch or two)
• 2  medium yellow onions
• 4 -5  lbs beef brisket, trimmed of excess fat (cut into 2 or 3 pieces)
• 1  cup low sodium beef broth or 1  cup chicken broth
• 1⁄2-1  teaspoon cornstarch

Directions

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