Brisket With Sweet Mustard Sauce - cooking recipe

Ingredients

1/3 cup Dijon mustard
1/3 cup brown sugar
5 garlic cloves
1/2 teaspoon salt
fresh ground black pepper (a pinch or two)
2 medium yellow onions
4 -5 lbs beef brisket, trimmed of excess fat (cut into 2 or 3 pieces)
1 cup low sodium beef broth or 1 cup chicken broth
1/2 - 1 teaspoon cornstarch

Preparation

The night before serving the brisket, combine the mustard, sugar, garlic, salt, and pepper in a blender or food processor; process until smooth.
Peel the onions and cut each into 8 wedges; scatter them over the bottom of a slow cooker insert.
Rub the mustard mixture over all the beef and set over the onions.
Cover the pot and refrigerate overnight (or at least 2 hours).
Remove the pot from the refrigerator; pour in the broth, and slow cook on LOW for 7-7 1/2 hours.
Transfer the meat to a cutting board; remove the onions and 1-2 cups cooking liquid to a blender.
Puree with 1/2 teaspoon cornstarch per cup of cooking liquid.
Slice the brisket thinly against the grain and transfer to a platter.
Drizzle the sauce over the meat and serve in sandwich rolls or with potatoes.