Starts on the stove top, finishes in the oven for tender every time.
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Serves 6.
1 (3 to 4 pound) boneless beef brisket
2 cloves garlic, peeled
1 large onion, sliced
2 stalks celery
8 black peppercorns
4 whole allspice
1 bay leaf
3/4 cup brown sugar
3 tablespoons prepared mustard
Place brisket, garlic, onion, celery, peppercorns, allspice and bay leaf in a large soup pot. Cover with water. Simmer covered 3 to 3 1/2 hours until tender, adding water as necessary.
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Remove brisket and place in a roasting pan with 1/2 cup of the cooking liquid. Combine brown sugar and prepared mustard. Salt and pepper brisket and spread with the mustard glaze. Bake for 15 to 20 minutes at 350 degrees F until glaze bubbles and is browned.
