Mustard Brisket with Veg & Beef Broth Recipe

This Mustard Brisket with Veg & Beef Broth is a tender and hearty recipe, which is made with beef brisket and English mustard powder. It’s the ultimate comfort food recipe, ready in about 4 hours and 30 minutes.

Mustard Brisket with Veg & Beef Broth Ingredients

• 2kg piece of beef brisket, fat left on if possible
• 1 tablespoon English mustard powder
• Olive oil
• 3 sticks of celery, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 onions, peeled and roughly chopped
• 4 sprigs of fresh thyme
• 2 fresh bay leaves
• 10 peppercorns
• 1 red cabbage, cut into wedges
• 1 bunch of rainbow chard
• 1 bunch of cavalo nero or kale
• 6 large gherkins
• 3 handfuls each of shallots, baby carrots and baby turnips
• 400g new potatoes
• Sea salt and freshly ground black pepper

How To Make Mustard Brisket with Veg & Beef Broth

1. Prep and Season the Beef: Preheat your oven to 160ºC/325ºF/gas 3. Season the beef brisket generously with salt and pepper, then sprinkle with the mustard powder and rub it in.
2. Sear the Brisket: Pour 1 tablespoon of oil into a large, oven-safe casserole pan over a medium-high heat. Place the beef in the pan and sear for about 10 minutes, using tongs to turn it, until it’s browned on all sides.
3. Simmer the Broth: Add the chopped celery, carrots, and onion to the pan. Tie the thyme and bay leaves together into a bouquet garni and add it to the pan along with the peppercorns. Pour in enough water to cover the beef. Bring the mixture to a boil, then reduce the heat to a simmer, cover with a lid, and transfer to the oven. Cook for 4 hours.
4. Add the Root Vegetables: After the brisket has cooked for 3 hours and 30 minutes, add the new potatoes, baby carrots, baby turnips, and shallots to the pot.
5. Add the Leafy Greens: During the last 10 minutes of cooking, add the red cabbage wedges and the leafy greens (chard and kale) to the pot to wilt.
6. Rest and Serve: Once the meat is fall-apart tender, remove it from the broth with tongs and let it rest. Slice or shred the meat. Serve the brisket and vegetables on a platter with sliced gherkins, and serve the rich broth in bowls on the side.

Recipe Tips

• What’s the best cut of beef to use? Brisket is the perfect choice for this slow-cooking method. Its tough connective tissue and fat cap break down over several hours, resulting in incredibly tender, flavorful meat. A chuck roast would be the best substitute.
• How do you get the most flavorful broth? Searing the beef until it has a deep, brown crust is the most important step. This creates a rich, caramelized flavor that forms the foundation of the entire dish. Don’t skip it!
• Can I make this in a slow cooker? Yes, this is a perfect recipe for a slow cooker. Follow the steps for searing the beef on the stovetop first. Then, transfer everything (except the final vegetables) to a crock pot and cook on LOW for 8-10 hours, until the beef is tender. Add the final vegetables during the last 30-45 minutes of cooking.
• Why is my brisket still tough? A tough brisket almost always just needs more time. The low and slow cooking process is essential for breaking down the tough fibers. If it’s not tender after 4 hours, just put the lid back on and continue cooking, checking for tenderness in 30-minute intervals.

What To Serve With Mustard Brisket

This is a hearty, one-pot meal that is incredibly satisfying. The rich broth is perfect for soaking up with:

• Crusty bread or warm dinner rolls
• Creamy mashed potatoes (instead of the boiled potatoes in the pot)
• A simple side of horseradish cream to complement the beef

How To Store Mustard Brisket

• Refrigerate: Store the leftover brisket, vegetables, and broth in separate airtight containers in the refrigerator for up to 4 days. The flavor of the broth is often even better the next day.
• Freeze: The cooked brisket freezes beautifully. Let it cool and store it in a freezer-safe container with some of its broth to keep it moist for up to 3 months. The vegetables do not freeze as well.

Mustard Brisket Nutrition Facts

• Serving: 1/8th of recipe
• Calories: 680 kcal
• Carbohydrates: 30g
• Protein: 55g
• Fat: 38g
• Saturated Fat: 14g
• Sodium: 850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pulled Brisket Chilli Recipe
• Beef Brisket with Red Wine & Shallots Recipe
• Jamie Oliver Sichuan Pepper Beef Brisket