Page 71 - 2016TOHCookbook

Brisket in a Mustard Sauce
Marais Family | LEXINGTON, MA
“This is one of our family’s favorite Friday night and holiday meals.”
RENE MARAIS
INGREDIENTS
Serves 4
For the brisket:
1 beef brisket, 4 to 5 pounds
1 tablespoon dry mustard powder
(or bottled mustard as an alternative) 1 tablespoon granulated sugar
1 tablespoon vinegar
6 to 8 bay leaves
1 tablespoon black peppercorns
PREPARATION
1. To make the brisket, place the brisket in
powder, sugar, vinegar, bay leaves and peppercorns. Pour in just enough water to cover the brisket and bring to a boil over medium-high heat. Lower the heat to low and simmer until fork tender, 2 to 3 hours.
2. Preheat oven to 300°F. Remove the brisket from the pot and plunge it into a bowl of ice water.
3. To make the mustard sauce, combine the flour, sugar, mustard, salt and boiling water in a saucepan. Bring to a boil over medium-high heat, stirring frequently. Off heat, stir in the vinegar, mayonnaise and lemon juice.
4. Remove the brisket from the ice water and pat dry. Slice the brisket across the grain and transfer to a 9- by 13-inch baking dish. Pour the sauce over the brisket. Bake until warmed through, 30 to 45 minutes. Alternatively, cover and refrigerate the brisket overnight and bake just before serving.
For the mustard sauce:
1⁄4 cup cake flour
1 cup granulated sugar
1⁄2 cup mustard, or more, to taste 1 teaspoon salt
2 cups boiling water
1⁄2 cup distilled vinegar
2 cups mayonnaise
3 tablespoons fresh lemon juice
a Dutch oven. Add the mustard
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