Bourbon and Mustard Braised Brisket

Bourbon and Mustard Braised Brisket
Total Time

345 min.

Serving & Size

1 portion

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
kosher salt 20 mL 4 tsp
pepper 10 mL 2 tsp
smoked paprika 5 mL 1 tsp
dried thyme 5 mL 1 tsp
flat-cut boneless brisket (3 lb 4 oz/1.5 kg cooked) 1 (2.73 kg) 1 (6 lb)
canola oil 60 mL 1/4 cup
onions, quartered
carrots, cut into chunks
stalks celery, cut into chunks
bourbon 250 mL 1 cup
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg/4 lb)
1 pouch (4 lb)

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.

beef broth 500 mL 2 cups
honey 60 mL 1/4 cup
grainy Dijon mustard 60 mL 1/4 cup
honey 175 mL 3/4 cup
grainy Dijon mustard 60 mL 1/4 cup
bourbon 30 mL 2 tbsp
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.
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.
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.
4. Whisk together honey, mustard and bourbon. Set aside for service.

Recipe Tip

  1. Serving:
    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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