Braised Beef Brisket

Ingredients

A generous brisket slowly braised with caramelized vegetables and finished in a whole grain mustard sauce, plated with garlic mashed potatoes and steamed broccoli.

• 3000 g whole beef brisket
• 500 g yellow onions, chopped (about 2 large)
• 60 g celery, chopped (about 1 stalk)
• 600 g carrots, chopped (about 4 jumbo)
• 120 ml olive oil
• 16 g tomato paste (about 1 tbsp)
• 7600 ml beef stock (about 2 gallons)
• 120 ml white wine (about 1/2 cup)
• 240 g whole grain mustard (about 1 cup)
• Sea salt and freshly ground black pepper, to taste
• 40 g roasted garlic (for mashed potatoes)
• 1600 g potatoes (for mashed potatoes)
• 800 g broccoli florets (for serving)

Method

1. Sear the whole brisket on a hot griddle or heavy pan until well browned on both sides. Set aside.
2. In a large braising pan, heat olive oil and sauté onions, celery, and carrots until deeply caramelized and dry (moisture evaporated).
3. Stir in tomato paste and toast briefly. Season with salt and pepper, then deglaze with white wine, scraping the pan.
4. Add beef stock and bring to a gentle boil. Submerge brisket, cover, and braise at low heat (or in a 300°F / 150°C oven) for about 3 hours, until very tender.
5. Remove brisket and keep warm. Blend braising liquid + vegetables until smooth; strain if you want a finer sauce. Whisk in whole grain mustard and adjust seasoning.
6. Make roasted-garlic mashed potatoes. Steam broccoli until bright green and just tender.
7. Slice brisket and nap with mustard sauce. Serve with mashed potatoes and broccoli.