Description
Tender mustard-rubbed brisket slow-cooked to perfection, served with buttery mashed potatoes and drizzled with a sticky, sweet-savory maple-onion sauce. This comforting meal is perfect for special occasions or a cozy Sunday dinner.
Ingredients
Units
Scale
- 3 pounds (1.4 kg) beef brisket
- 1/4 cup yellow mustard
- 3 tablespoons maple syrup
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 4 tablespoons butter, divided
- 2 pounds potatoes, peeled and cubed
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 325°F (165°C). Pat the brisket dry and rub all over with mustard, salt, and pepper. Set aside.
- In a large skillet, melt 2 tablespoons of butter. Add onions and cook over low heat, stirring occasionally, for 25–30 minutes until golden and caramelized. Stir in garlic and cook for 1 more minute.
- Deglaze skillet with 1 cup of beef broth, then add maple syrup. Stir to combine and remove from heat.
- Place brisket in a Dutch oven or roasting pan. Pour the onion mixture over the brisket. Add remaining broth around the meat. Cover tightly with a lid or foil.
- Roast for 3 to 3.5 hours until brisket is tender. Baste once or twice during cooking if desired.
- Meanwhile, boil potatoes in salted water until tender. Drain and mash with 2 tablespoons of butter, a pinch of salt, and a splash of broth or milk for creaminess.
- Remove brisket from oven and let rest for 10 minutes before slicing. Serve with mashed potatoes and spoon maple-onion sauce generously over the top.
Notes
- Use Yukon gold potatoes for a creamier mash.
- Let the brisket rest before slicing to keep it juicy.
- The sauce can be thickened on the stovetop after baking if needed.
- Leftovers make amazing sandwiches or grain bowls.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 9g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg