Beef Braised in Mustard and Herbs
Tender beef slow-baked under a crust of mustard, garlic, and herbs. Slices beautifully for a festive table.
- Time
- 2 h 50 min
- Serving
- 605 kcal
- Ingredients
- ≈ $2.46
- Protein
- 43 g
Ingredients
- 1 Beef brisketpack 800 g ≈ $8.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 220 g
- 2 Mustard 15 g
- 3 Garlic≈ $10.00 per kg 6 g
- 4 Dried thyme 1 g
- 5 Fresh rosemarypack 20 g ≈ $2.00 2 g
- 6 Olive oil 10 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the beef1 dry, then season generously with salt and pepper.
Mix Dijon mustard, olive oil, minced garlic3, thyme, and finely chopped rosemary into a paste.
Coat the beef1 evenly with the mustard mixture and place it in a baking dish.
Pour 100 ml water into the dish, cover tightly with foil, and bake at 325°F (160°C) for 2 hours until fork-tender.
Remove the foil, increase heat to 390°F (200°C), and bake another 20–25 minutes for a deep, golden crust.
Let the beef1 rest 10 minutes before slicing against the grain.
Tips
- Why it works
- Pat the meat dry before salting so the salt absorbs evenly and doesn't stay on the surface. If you don't dry it, the crust will be wet and won't brown.
- Substitutions
- Replace the fresh rosemary with 0.5 tsp of dried. You can use sunflower oil instead of olive oil, and the taste won't change.
- Common mistakes
- If the meat stays pink inside, the temperature was below 170 °C or the cooking time was too short. Check the internal temperature: it should be 63 °C.
- Storing and reheating
- Keeps in the fridge for 3 days. Reheat in the oven at 160 °C for 15 minutes, covered with foil. Don't freeze, as the meat's texture will suffer.
- Serve with
- Serve with mashed potatoes and braised vegetables for a family dinner or a festive lunch.
Comments 0
Sign in to leave a comment.
No comments yet.