Dare I say that it is hard to really mess up on a brisket? I love to use it as a base and play around with the ingredients. I added butternut squash here for a true wintery flavour, and it's a perfect Shabbat or holiday main dish!
- oil - 2 tbsp
- onions - 4, sliced
- garlic - 4 cubes or cloves
- butternut squash - 1 large, peeled and cubed
- flour or cornstarch - 1-2 tbsp
- brisket - 1 large
- dijon mustard - 1/4 cup
- soy sauce - 1/4 cup
- honey - 1/4 cup
- ground pepper - generous amount, freshly ground
1. Preheat oven to 325 degrees.
2. Place oil and onions in bottom of a large dutch oven, add the garlic, butternut squash and flour, and toss to distribute. Smear the mustard over the entire surface of the meat, place on top of the onion mixture and drizzle with soy sauce and honey. Cover top with black pepper.
3. Cover and bake for 2 hours, remove from oven and cool completely. Slice against the grain into thin strips and rewarm in the sauce for approximately an hour at 300 degrees.