Pickled brisket is really one of my favorite meats, especially when it comes to brisket. Grillerspride.com has the best first cut pickled briskets, and whenever I cook it, it is devoured with great enthusiasm. Who does not enjoy a corn beef sandwich on delicious rye bread with mustard and of course sauerkraut? However, I am not giving the recipe for a corn beef sandwich as you can put that together yourselves once you have cooked the pickled brisket, but I am taking it a step further and sharing with you my mustard sauce that I have finally mastered. I have made variations of this sauce many times, and at first it was too tart, then it was too viscous, and the meat dried out a little, and finally I have got it right.
Pickled Brisket with Creamy Mustard Sauce
To prepare Brisket
3 to 4 lb. first cut pickled brisket
4 or 5 dried bay leaves
1 tsp. mustard seeds
1/2 cup mustard powder
1/4 cup flour
water to make a slightly runny paste
1 cup sugar
1 tsp. salt
2 cups boiling water
2 cups mayonnaise
3/4 cup white vinegar topped up to a cup with cold water
juice of 1.5 lemons
1 heaped teaspoon whole grain Dijon mustard
Place the raw brisket in a slow cooker and cover with cold water. Add the bay leaves, peppercorns, and mustard seeds. Set on High and cook for 4 hours. Remove brisket from slow cooker and run under cold water to stop the outside from forming a crust. Slice into thin slices. If you don’t have a slow cooker, cook in a large saucepan on the stove with same ingredients. Bring the water to a boil and then lower setting to simmer for 2 to 2.5 hours.
To make the sauce, mix the mustard powder and flour with a little warm water to make a smooth, slightly runny paste.
Place the sugar and salt into a saucepan. Add the mustard paste and slowly add the boiling water stirring all the time to avoid getting any lumps. Once it is all blended, bring the mixture to a boil stirring constantly.
Remove the mix from the stove. Spoon 2 or 3 spoonfuls of the hot mixture into the mayonnaise and stir well. Add the mayonnaise to the hot mixture in the sauce pan and mix well.
Add the vinegar mixed with the water, and the juice of 1 and a half lemons.Mix well.
Finally add the whole grain mustard and mix well.
Place a layer of sliced brisket into a casserole dish. Top with the creamy mustard sauce, place another layer of sliced brisket on top of the first layer, and top it with more mustard sauce.
Continue until all brisket is used up. (For this size brisket, I usually get two layers of meat). Place remaining sauce in a container and either freeze or keep in the fridge to use with a different dish or as extra sauce.
Cover with foil. At this point you can refrigerate the meat until you are ready to heat it to serve or you can heat it covered at 350°F for half an hour. If you refrigerate it, remove from fridge and get to room temperature before heating for the half hour..
This dish is outstanding with mashed potatoes, roasted vegetables, and a fresh green salad.