Best Mustard Beef Brisket Recipes

HONEY MUSTARD CORNED BEEF BRISKET AND CABBAGE

Honey Mustard Corned Beef Brisket and Cabbage image

My father used to make this recipe, one of his many tries (most successful)! But this one stands out as one of his best! Good Irish eating, just need the soda bread and your favorite beer. Hmmmmmmm. Serve with boiled red potatoes, cabbage, and asparagus. Enjoy!

Provided by Tracy85710

Categories World Cuisine Recipes European UK and Ireland Irish

Time 3h55m

Yield 10

Number Of Ingredients 8

Ingredients

1 (4 pound) corned beef brisket
4 cups water, or as needed to cover
8 small red potatoes
1 teaspoon salt, or to taste
1 head cabbage, cut into bite-size pieces
1 cup butter
1 cup honey
¼ cup horseradish mustard

Steps:

Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours.
Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 8 to 10 minutes.
Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.

Nutrition Facts : Calories 606.7 calories, Carbohydrate 57.7 g, Cholesterol 129 mg, Fat 35.3 g, Fiber 5.8 g, Protein 19.4 g, SaturatedFat 17.1 g, Sodium 1386.7 mg, Sugar 33.2 g

BEEF BRISKET WITH SPICY MUSTARD SAUCE

Beef Brisket With Spicy Mustard Sauce image

Make and share this Beef Brisket With Spicy Mustard Sauce recipe from Food.com.

Provided by ratherbeswimmin

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 (4 -5 lb) beef brisket
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 cup beef broth
1 tablespoon prepared mustard
1 tablespoon prepared horseradish
fresh ground black pepper
1 yellow onion, sliced
1 tablespoon brown sugar
1 teaspoon cider vinegar
1/2 teaspoon dill weed
1/4 cup Dijon mustard
1/4 cup prepared mustard
2 teaspoons vegetable oil

Steps:

Remove excess fat from brisket; place in a non aluminum baking pan.
Combine the next 8 ingredients in a bowl; pour over brisket.
Cover and marinate 4-5 hours or overnight, turning once.
Remove brisket from refrigerator 1 hour before roasting.
Preheat oven to 350°F.
Roast in marinade, covered, for 2 hours, basting several times.
Place onion rings on top of brisket and baste again.
Roast, covered, until meat is tender, about 1 hour longer.
Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved.
Stir in remaining ingredients and mix well.
Cover and chill; serve at room temperature.
Remove brisket from pan and let stand 10 minutes before carving.
Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.

Nutrition Facts : Calories 998.5, Fat 82.7, SaturatedFat 32.6, Cholesterol 220.9, Sodium 913.5, Carbohydrate 7.2, Fiber 1.2, Sugar 4.2, Protein 53.4

MUSTARD BEEF BRISKET

MUSTARD BEEF BRISKET image

Categories Beef Mustard Grill/Barbecue

Yield Ten servings

Number Of Ingredients 38

Ingredients

A FIVE TO SEVEN POUND BEEF BRISKET.8 CUPS HICKORY WOOD CHIPS.Your favorite BBQ dry rub.
Mustard Sauce
Beer Basting Sauce
BBQ Sauce
Mustard Sauce
One cup yellow mustard.
One t/sp black pepper.
One t/sp salt.
One T/sp hot sauce.
Combine all ingredients in small sauce pan and cook over medium heat for ten minutes.
Beer basting sauce
One 12oz. strong tasting American beer.
One quarter cup veg. oil.
One T/sp of your favorite BBQ rub.
Three quarter cup cider vinegar.
One quarter cup H2O.
Two T/sp of worcestershire sauce.
One T/sp coarsely ground black pepper.
Combine all ingredients in small sauce pan and cook over medium heat for ten minutes.
BBQ Sauce
One half cup finely chopped onion.
Two T/sp butter.
One cup tomato sauce.
One cup ketchup.
One third cup chili sauce.
Three quarter cup brown sugar.
One half cup honey.
One cup white vinegar.
One t/sp allspice.
One T/sp dry mustard.
Two t/sp black pepper.
Two t/sp chili powder.
Three T/sp worcestershire sauce.
One t/sp garlic powder.
One T/sp paprika.
Three T/sp lemon juice.
Three T/sp maple syrup.
Saute onion in butter in a medium sauce pan till tender over medium heat. Add remaining ingredients, bring to boil then reduce heat and simmer for twenty minutes.

Steps:

Start by trimming excess fat from brisket and rubbing the dry rub generously into the meat, put this in a plastic bag and refigerate overnight. Next day preheat charcoal grill or smoker to two hundred twenty degrees and soak the wood chips in water. Remove brisket from fridge one hour before cooking and rub with the mustard sauce over all sides.Place the brisket in the grill not over the coals and add three hands full of the wood chips to the fire, close the lid and resist peeking for three hours. After this time you might need to add more coals to your fire to maintain your heat, also this is when you can take your first look at the brisket and mop with the beer based sauce and add more wood chips to the fire. After two more hours place the brisket on some heavy foil, add one quarter cup beer based sauce and wrap tightly. Continue to cook another two hours untill internal temp reaches one hundred eighty five degrees. Remove from grill and let stand for fifteen minutes.Slice brisket against the grain into quarter inch thick pieces,top with BBQ sauce and enjoy!Can also be served on a bun and topped with BBQ sauce.