Ingredients for the Brisket:
- 2 lb. Piece of beef brisket, fat and silver skin removed
- ½ cup spicy brown mustard
- ¼ cup brown sugar
- salt, fresh ground pepper to taste
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 bay leaves
- 4 cloves garlic
- 4 sticks fresh thyme
- 4 sticks fresh rosemary
- 3 sticks fresh oregano
- 3-12oz. bottles Bok beer
- 4 tsp. tomato puree
- Mix dijon mustard, brown sugar, salt and pepper to taste
- Rub brisket liberally with mustard mix and cover overnight
- Season brisket with salt and pepper and place on grill and sear
- Place carrots, celery and onions in a braising pan with herbs garlic, beer, tomato puree and seared beef
- Cover and place in preheated 350º oven and braise for 2-3 hours until beef is fork tender
- Uncover and let rest in braising liquid. Remove meat and strain liquid – refrigerate both
- Meat is best if cooked one day ahead
- 3 ¾ cups braising liquid
- ¼ cup of spicy brown mustard
- ¾ cups heavy cream
- salt and fresh ground pepper to taste
- Strain braising liquid into a pan and heat over medium heat
- Add mustard and cream and bring to a boil and allow to reduce and thicken
- Season with salt and pepper
- 3 cups of sliced mixed mushrooms (use 3-4 varieties)
- 1/2 large onion, julienned
- 1 tsp. chopped garlic
- 1 ½ tsp. fresh thyme
- 2 tbs. Butter
- salt and fresh ground pepper to taste
- 1 cup shredded gruyere cheese
- 1/4 cup chopped Italian parsley
- 3 eggs
- 1 1/4 cups half and half
- 1 1/4 cups milk
- 1 tbs. Worcestershire
- 5 cups sourdough bread cubes
- Sautee onions and garlic in butter until onions begin to turn brown
- Add mushrooms and cook over medium heat until mushrooms begin to soften
- Season well with salt and pepper and stir in fresh thyme
- Remove from heat and set aside
- Mix eggs, half and half, milk and Worcestershire sauce
- Mix bread, parsley and gruyere with cooked mushroom mixture and add dairy and eggs
- Oil and place mixture in pan. Bake in 350º oven until golden brown, about 1 hour
- Clean Chard and remove stem from leaves. Rough cut the leaves and finely chop the stems
- Sautee finely chopped garlic to taste in butter until beginning to turn brown
- Add stems and cook until soft, add leaves, salt and pepper and cook until wilted
- Slice brisket and pit in a pan with sauce. Cover and simmer on low heat until meat is hot
- Slice bread pudding and place in pan to reheat in oven
- Bake and turnover until brown and caramelize on both sides
- Warm swiss chard and place in middle of plate. Place the sliced bread pudding on top of chard
- Place some of the brisket on top of the bread pudding and sauce meat and around plate
- Garnish with caramelized onions, mushroom and finely chopped parsley mixed with minced garlic and lemon zest