Cooking this right now.<br><br>Beer-braised brisket with mustard sauce<br><br>Prep & cooking time 3-1/2 to 4 hours<br><br>2 1/2 to 3 1/2 lbs boneless beef brisket<br>1 Tbsp olive oil<br>2 large onions, chopped<br>1 bottle of beer<br>1/2 cup Dijon-style mustard<br>2 Tbsp chopped parsley<br><br>1. heat oil in stockpot over medium heat until hot; brown beef brisket. Remove; sprinkle with 1 tsp salt & 1/2 tsp pepper<br>2. Add onions to pot; cook and stir 3 to 5 minutes or until tender<br>Place brisket, fat side up, in pot. Add beer; bring to a boil. Reduce heat; cover tightly and simmer 2 1/2 to 3 hrs or until brisket is fork-tender.<br>3. Remove brisket. Skim fat from liquid; cook uncovered, 15 to 20 minutes or until reduced by half.<br>4. Combine mustard, parsley, and 2 Tbsp onion sauce. Carve brisket diagonally across the grain; top with onion sauce. Serve with mustard sauce.<br><br>Here's the brisket cooking in beer with onions.<br><br><br><br>
<br><br>my photos