Holiday Planning: Brisket with Red Cabbage and Mustard Sauce

Whether you're looking for a new holiday recipe or just a twist on your standard brisket recipe, you will be thrilled with this Holiday Brisket. Enjoy!

Beef Brisket
2 tablespoons olive oil
1 beef brisket
1/8 teaspoon sea salt
1/8 teaspoon pepper
4 cups beef stock
2 tablespoons pickling spice

Creamy Mustard Sauce
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1 teaspoon horseradish

Red Cabbage
2 teaspoons pickling spice
2 1/2 cups thinly sliced, unpeeled Granny Smith apples
2 cups slivered red onions
6 cups thinly sliced shredded red cabbage
3/4 cup beef stock
1/3 cup packed brown sugar (or brown rice syrup, molasses, or maple syrup)
1/4 cup cider vinegar
1 teaspoon sea salt
1/2 teaspoon pepper

Directions:

1. Heat oven to 325 degrees. Heat oil in a large skillet over medium heat until hot. Place beef brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper.
2. Place beef stock, pickling spice, and brisket in ovenproof stockpot or Dutch oven. Cover tightly and cook in 325 degree oven 2 1/2 to 3 hours, or until brisket is fork-tender.
3. While brisket is cooking, prepare Creamy Mustard Sauce and Red Cabbage. For Creamy Mustard Sauce, combine ingredients in a small bowl; cover and refrigerate until ready to serve.
4. For Red Cabbage, cut double thickness of cheesecloth* into a 5-inch square. Place pickling spice in center of cheesecloth; gather edges and tie closed with a piece of kitchen string, forming a small bag. In same skillet used to brown brisket, combine apples and onions. Cover and cook over medium heat 8 to 10 minutes or until onions are tender, stirring occasionally. Add cabbage, beef stock, sugar or syrup, vinegar, and pickling spice bag; stir to combine. Bring to a boil. Reduce heat, cover and simmer 25 to 28 minutes or until cabbage is tender and begins to caramelize, stirring occasionally. Remove spice bag. Season with salt and pepper; keep warm.
5. Remove brisket from stockpot; keep warm. Strain out and discard solids. Set cooking liquid aside.
6. Carve brisket diagonally across the grain into thin slices. Spoon cooking liquid over brisket for serving. Serve with cabbage mixture and mustard sauce. Serves 6 to 8.
   

* Tip: A paper coffee filter can be substituted for cheesecloth.

- Adapted from The Healthy Beef Cookbook