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Ingredients
- 3 lbs beef brisket
- 3 cloves garlicsliced
- 2 tbsp Dijon mustard
- 1 tbsp soya sauce
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 onions sliced
- 2 carrots sliced
- 2 stalks celery sliced
- 2 tbsp all-purpose flour
- 3 cup beef stock
- 1 tbsp tomato paste
Ingredients
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Instructions
- In large dish pour wine over brisket and scatter garlic slices. Marinate in refrigerator for 24 hours, turning after 12 hours.
- Remove beef and pat dry. Resume marinade.
- Combine mustard and soy sauce and spread over meat. In Dutch oven or large heat proof casserole heat half of the oil; brown brisket all over. Season meat with salt and pepper. Remove from pan and set aside.
- Add remaining oil to pan. Sauté onions, carrots and celery until softened. Sprinkle flour over vegetables and cook for 3 minutes stirring constantly. Add marinade, beef stock and tomato paste. Bring to a boil and stir until blended. Taste and adjust seasoning. Return brisket to pot.
- Bake covered in 325º oven for 21/2 hours or until meat is tender.
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