Brisket With Sweet Mustard Sauce

In'the ski house cookbook'

The night before serving the brisket , combine the mustard , sugar , garlic , salt , and pepper in a blender or food processor.

Process until smooth.

Peel the onions and cut each into 8 wedges.

Scatter them over the bottom of a slow cooker insert.

Rub the mustard mixture over all the beef and set over the onions.

Cover the pot and refrigerate overnight.

Remove the pot from the refrigerator.

Pour in the broth , and slow cook on low for 7-7 1 / 2 hours.

Transfer the meat to a cutting board.

Remove the onions and 1-2 cups cooking liquid to a blender.

Puree with 1 / 2 teaspoon cornstarch per cup of cooking liquid.

Slice the brisket thinly against the grain and transfer to a platter.

Drizzle the sauce over the meat and serve in sandwich rolls or with potatoes.

dijon mustard, brown sugar, garlic cloves, salt, fresh ground black pepper, yellow onions, beef brisket, low sodium beef broth, cornstarch