This brisket is seasoned with tangy mustard, sweet turbinado sugar and pungent garlic.
Heat the oil in a large nonstick skillet over medium-high.
Sprinkle the beef with the salt and pepper.
(If needed, cut the beef into 2 pieces to fit in the skillet and slow cooker.)
Add the beef to the hot skillet; cook until browned, about 4 minutes on each side.
Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.
Spread the paste over the brisket.
Pour the stock mixture over the onions and beef in the slow cooker.
Add the rosemary sprig.
Transfer the beef to a cutting board, reserving the cooking liquid in the slow cooker.
Discard the rosemary sprig.
Let the beef rest 10 minutes.
Meanwhile, prepare the potatoes according to the package directions.
Transfer to a serving bowl, and stir in the 2 tablespoons butter until melted.
Thinly slice or coarsely shred the beef.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
