The original recipe is a keeper: The whole-grain mustard (2 1/2 tablespoons) and Dijon-style mustard (2 1/2 tablespoons) that are stirred into the braising liquid set this sauce apart from traditional sweet holiday brisket recipes. Mustard is made from seed and therefore not allowed for some Passover Seders; we substituted a store-bought Passover mustard that's made with turmeric, potato starch and spices.
Make Ahead: The meat tastes better after a few days' refrigeration. Refrigerate the sauce in a separate container; discard the congealed fat before warming the sauce in a saucepan over medium-low heat.
Servings: 8 - 10
- 4 or 5 leeks, white and light-green parts
- 2 tablespoons extra-virgin olive oil
- 5 pounds first-cut beef brisket
- Kosher salt
- Freshly ground black pepper
- 1/4 cup brandy
- 4 cloves garlic, minced or cut into very thin slices
- 6 oil-packed sun-dried tomatoes, cut into strips
- 1 cup no-salt-added beef broth
- 5 tablespoons imitation/passover mustard, such as Blanchard & Blanchard brand (see headnote)
Cut the leeks crosswise into thin slices. Place them in a colander and rinse with cool water to remove any grit.
Heat the oil in a large Dutch oven over medium-high heat until the oil shimmers. Trim some of the visible fat from the meat. Use paper towels to pat the meat dry. Season well with salt and pepper.
Place the meat in the pot and brown on all sides; this should take about 10 minutes. Transfer to a platter and pour the brandy evenly over the meat.
Preheat the oven to 325 degrees.
Add the leeks and garlic to the pot; reduce the heat to medium and stir to coat, using a wooden spoon to dislodge any browned bits in the pot. Cook for 1 minute, then add the sun-dried tomatoes, broth and 4 tablespoons of the mustard. Stir until the mixture is well combined; once it starts to bubble at the edges, return the meat to the pot and turn it over to coat. Spoon the leeks and sun-dried tomatoes on top of the brisket.
Seal the pot with aluminum foil and a tight-fitting lid. Slow-roast for 1 1/2 hours, then carefully uncover and turn the meat over. Reapply the leeks and sun-dried tomatoes, spreading them evenly over the surface. Re-cover and slow-roast for 2 to 2 1/2 hours; the meat should be fork-tender.
Carefully uncover the pot and transfer the meat to a container to cool, then cover and refrigerate overnight. Pour the sauce from the pot into a separate container. Cover and refrigerate overnight; discard the congealed fat on top. Taste the sauce; stir in the remaining tablespoon of mustard as needed.
To serve, cut the chilled meat against the grain into 1/4-inch slices and place in a baking dish. Pour the sauce over the meat. Cover with foil and reheat in a 300-degree oven until warmed through.
Based on a recipe from "Helen Nash's New Kosher Cuisine: Healthy, Simple & Stylish" (Overlook, 2012).
Tested by Bonnie S. Benwick.
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