Cooking with Jack Show Beef Roast in Beef Mustard Sauce

Name: Cooking with Jack Show Beef Roast in Beef Mustard Sauce
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Ingredients: * 2 tablespoons vegetable oil; * 1 (5- to 6-pound) brisket or any beef roast; * 2 large onions, peeled and cut into 1/4-inch slices; * 6 garlic cloves, peeled and minced; * 1 (12-ounce) can beer; * 1/2 cup low-sodium beef broth; * 4 celery stalks, cut into 1/2-inch slices; * 1/2 cup tomato paste; * 1 (14 1/2-ounce) can stewed tomatoes; * 2 bay leaves; * 1/2 cup packed dark brown sugar; * 1/3 cup Dijon mustard; * 1/2 cup red wine vinegar; * 1/4 cup regular molasses; * 1/3 cup soy sauce; * 1 teaspoon paprika; * Salt and freshly ground black pepper to taste

4 steps

Prep:30minCook:8h

This is normally for Brisket, but any beef roast on sale will do. This is one of the more flavorful dishes Jack Scalfani has made. Here is the recipe:

Updated at: Thu, 17 Aug 2023 07:00:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1060.8 kcal (53%)

Total Fat66.5 g (95%)

Carbs46.6 g (18%)

Sugars34 g (38%)

Protein63.9 g (128%)

Sodium1525.8 mg (76%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsvegetable oil

5 poundbrisket

or any beef roast

2onions

large, peeled and cut into 1/4-inch slices

½ cuplow-sodium beef broth

4celery stalks

cut into 1/2-inch slices

½ cuptomato paste

1 x 14.5 ouncestewed tomatoes

can

2bay leaves

½ cupdark brown sugar

packed

⅓ cupDijon mustard

½ cupred wine vinegar

¼ cupmolasses

regular

⅓ cupsoy sauce

1 teaspoonpaprika

Salt

black pepper

freshly ground, to taste

Instructions

Step 1

Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the slow cooker insert. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into a big bowl.

Step 2

Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the big bowl with onions and stir thoroughly. Then pour mixture on top of meat.

Step 3

Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.

Step 4

Remove the meat to a cutting board and slice it thinly against the grain. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper. Transfer the meat to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.

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