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Bourbon and Mustard Braised Brisket

Made With:


Signature Sautéed Mushroom & Onion Bisque

This rich, velvety soup features sautéed button, portabella and shiitake mushrooms accented with herbs and sherry wine for a deliciously indulgent twist on the classic French onion.

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• Also delicious as a sandwich on toasted ciabatta bread with caramelized onions and aged white Cheddar cheese.

• Serve with pickled vegetables and creamy grits or horseradish mashed potatoes.


Total Time

360 min.

Serving & Size

1 portion

This melt-in-your-mouth bourbon braised brisket makes anyone feel like a barbecue king.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Ingredients Weight Measure
Weight Measure
kosher salt 4 tsp 20  mL
pepper 2 tsp 10  mL
smoked paprika 1 tsp mL
dried thyme 1 tsp mL
flat-cut boneless brisket (3 lb 4 oz/1.5 kg cooked) 1 (6 lb) (2.73 kg)
canola oil 1/4 cup 60  mL
onions, quartered
carrots, cut into chunks
stalks celery, cut into chunks
1. Preheat oven to 325°F (160°C). Stir together salt, pepper, paprika and thyme; rub all over brisket. Heat oil in large ovenproof pan set over medium-high heat; sear brisket, turning halfway through, for about 10 minutes or until well browned. Remove from pan; set aside. Add onions, carrots and celery to same pan; cook for 3 to 5 minutes or until tender.
Ingredients Weight Measure
Weight Measure
bourbon 1 cup 250  mL
Campbell’s® Signature Sautéed Mushroom and Onion Bisque 1 pouch (4 lb) pouch (1.81 kg/4 lb)
beef broth 2 cups 500  mL
honey 1/4 cup 60  mL
grainy Dijon mustard 1/4 cup 60  mL
2. Deglaze with bourbon. Stir in soup, broth, honey and mustard; bring to simmer. Return brisket to pan; cover and transfer to oven. Braise for 5 to 6 hours or until tender but still holds shape.
Ingredients Weight Measure
Weight Measure
honey 3/4 cup 175  mL
grainy Dijon mustard 1/4 cup 60  mL
bourbon 2 tbsp 30  mL
4. Whisk together honey, mustard and bourbon. Set aside for service.
3. Remove brisket from pan; transfer to cutting board and tent with foil. Let cool completely. Cut into 6 oz (175 g) portions. Meanwhile, strain braising liquid into separate saucepan; discard solids. Simmer for 12 to 15 minutes or until reduced by half. Brisket and sauce can be refrigerated for up to 2 days.
Brush 2 tbsp (30 mL) glaze over 1 portion of brisket. Broil for 2 to 3 minutes or until caramelized and heated through. Slice and top with 1/4 cup (60 mL) warm sauce.


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