ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES

Rosemary Dijon Brisket with Au Gratin Potatoes image

Provided by Food Network

Time 14h35m

Yield 25 to 30 servings

Number Of Ingredients 18

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1 deckle-on beef brisket (10 to 12 pounds)
2 tablespoons salt
2 tablespoons ground black pepper
1/2 cup Dijon mustard
1/2 cup whole-grain Dijon mustard
4 stalks fresh rosemary, chopped, plus 4 stalks fresh rosemary, left whole
1 bunch fresh parsley, chopped
8 cloves garlic, finely chopped
3 tablespoons onion powder
1 cup red wine vinegar
1/2 cup lemon juice
Au Gratin Potatoes, recipe follows
Five 7- to 12-ounce russet potatoes, such as Idaho
One 12-ounce can coconut milk
2 tablespoons margarine, plus more for greasing
1 bunch fresh thyme, leaves stripped from stems
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat the oven to 225 degrees F.
Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
Preheat the oven to 375 degrees F.
Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.