Serious Eats: Recipes
Mustard Braised Beef
In England there is a Sunday tradition of a roast and when it comes to the holiday season, my heart demands that roast is braised brisket. Warm, comforting, and doused in gravy. How can you not salivate thinking of it?
This Sunday, I tied a brisket in the shape of a roast, and braised it with whole garlic cloves, onions, thyme, and dry mustard, then let it blip away in cognac, wine, and beef broth. The result was slices of tender and intensely flavorful beef. I turned the braising bath and beef juices into a gorgeous, thick, sweet onion and hot mustard gravy. The zing of the Dijon and whole grain mustards cut through the heaviness of the meat and gave it a different, complex, more interesting taste than just a plain beef gravy.
We ate it at a big table in the kitchen with all the doors to the London garden wide open, letting in that autumn chill. It was just right somehow. Heavy food, a cold bite in the air, and company. And two whole boules of bread to sop up that mustard gravy. (Keep the leftovers for sandwiches and slather with extra mustard.)
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.