Get ready to elevate your brisket game with this Maple Mustard Glazed Brisket. It's a beautiful balance of sweet and savory, perfect for impressing guests or indulging in a comforting family meal. The combination of maple syrup and Dijon mustard creates a glaze that caramelizes beautifully, giving the brisket a delightful crust.
Beef brisket is the star of the show, offering a rich and hearty base for our glaze. The maple syrup adds a natural sweetness that pairs beautifully with the tangy Dijon mustard. A touch of soy sauce brings a savory depth, while garlic and smoked paprika provide aromatic and smoky notes. Salt and black pepper enhance the natural flavors, and apple cider vinegar cuts through the richness with a hint of acidity. Olive oil is used for browning, and onion adds a subtle sweetness. Finally, beef broth keeps everything moist and flavorful during the long cook.
This brisket pairs beautifully with creamy mashed potatoes or roasted vegetables. A side of tangy coleslaw would add a refreshing crunch. If you're feeling indulgent, serve it alongside a warm loaf of crusty bread to mop up the delicious glaze.
Start by preheating your oven to 300°F. This low and slow approach is what makes the brisket so tender, so resist the urge to crank up the heat.
In a bowl, mix together the maple syrup, Dijon mustard, soy sauce, minced garlic, smoked paprika, salt, black pepper, and apple cider vinegar. This will be your glaze — trust me, it's going to make the brisket sing.
Heat olive oil in a large oven-proof pot over medium-high heat. You want it hot enough to get a good sear. Add the brisket, letting it brown on all sides. This should take about 5 minutes per side. This step adds a wonderful depth of flavor.
Once nicely browned, remove the brisket and set it aside for a moment. In the same pot, toss in the sliced onions. Cook them until they turn translucent and release their sweetness.
Now, return the brisket to the pot. Pour that luscious glaze all over the meat, ensuring it's well-coated. Add the beef broth to keep things juicy.
Cover the pot with a lid and slide it into the oven. Let it cook for 3-4 hours, checking occasionally to baste with the glaze. You’ll know it’s ready when the brisket is fork-tender.
Remove from the oven and let it rest for about 20 minutes. This resting period is crucial, as it allows the juices to redistribute. Slice against the grain and serve with the remaining glaze drizzled on top.
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