Recipe Overview
A generous beef brisket is browned, slowly braised with caramelized onion, celery and carrot, then finished in a whole-grain mustard sauce. The plated dish is completed with roasted-garlic mashed potatoes and steamed broccoli.
Chef Notes
Keep the braise at a gentle simmer. If the stock reduces too quickly, top up with hot stock or water so the brisket stays mostly submerged. Slice across the grain before saucing for the most tender service portion.
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Ingredients
Base recipe = 8 servings. Minimum production = 8 servings.
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Beef Brisket — 3000 g · whole brisketBEEF-BRISKET-001
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Yellow Onion — 500 g · chopped; about 2 largeTC-VEG-ONION-YELLOW
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Celery — 60 g · chopped; about 1 stalkVEG-CEL-001
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Carrots — 600 g · chopped; about 4 jumboTC-VEG-CARROT-001
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Extra Virgin Olive Oil — 120 ml · for braisingOIL-0001
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Tomato Paste — 16 g · about 1 tbsptomato_paste
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Beef Stock — 7600 ml · about 2 gallons; prepared componentbeef_stock
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Dry White Wine — 120 ml · about 1/2 cupwhite_wine
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Whole-Grain Mustard — 240 g · about 1 cupwhole_grain_mustard
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Sea Salt — to taste · to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — to taste · to tasteSPICE-PEPPERCORN-BLACK
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Roasted Garlic — 40 g · for mashed potatoesroasted_garlic
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Potatoes — 1600 g · for mashed potatoesTC-VEG-POTATO-001
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Broccoli Florets — 800 g · for serving; steam until just tenderbroccoli_florets
Preparation
Minimum production timing: 30 active prep min · 180 passive min · 210 cook min · 8 plating min · 15 cleanup min.
- Sear the whole brisket on a hot griddle or heavy pan until well browned on both sides. Set aside.
- In a large braising pan, heat the olive oil and sauté the onions, celery and carrots until deeply caramelized and their moisture has evaporated.
- Stir in the tomato paste and toast briefly. Season with salt and pepper, then deglaze with the white wine and scrape the fond from the pan.
- Add the beef stock and bring to a gentle boil. Submerge the brisket, cover and braise over low heat or in a 300°F / 150°C oven for about 3 hours, until very tender.
- Remove the brisket and keep warm. Blend the braising liquid and vegetables until smooth, strain if desired, then whisk in the whole-grain mustard and adjust seasoning.
- Prepare the roasted-garlic mashed potatoes and steam the broccoli until bright green and just tender.
- Slice the brisket, nap with mustard sauce and serve with the mashed potatoes and broccoli.
Service Suggestions
- Slice the brisket across the grain for tenderness and consistent portions.
- Nap the meat with the finished mustard braising sauce immediately before service.
- Plate with roasted-garlic mashed potatoes and bright steamed broccoli.
Dietary / HACCP Notes
- Mustard is an allergen and should remain clearly identified in the recipe and service workflow.
- Keep the braise at a gentle simmer during cooking; if the liquid reduces too quickly, top up with hot stock or water so the brisket stays mostly submerged.
- Hold the finished brisket and sauce hot for service, or cool and store them using the operation’s approved food-safety procedure.
Nutrition (per serving, estimate)
| Calories | ~510 |
| Protein | ~45 g |
| Carbohydrates | ~18 g |
| Fat | ~30 g |
| Fiber | Not provided |
| Cholesterol | Not provided |
| Sodium | Varies with stock + mustard |