Categories: Beef, Main Dish

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.

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