Braised Beef Brisket

Sear the whole brisket on a hot griddle until browned on both sides. Set aside. In a large casserole, heat olive oil and add chopped onions, celery, and carrots. Sauté until vegetables are caramelized and water evaporates. Add tomato paste, season, then deglaze with white wine. Add beef stock, bring to boil, and submerge brisket. Cover and braise over low heat or in the oven for 3 hours. Once tender, remove meat and blend the sauce. Strain, then stir in whole grain mustard. Return meat to sauce to keep warm. Prepare mashed potatoes with roasted garlic and steam the broccoli. To serve, slice and roll brisket, lay on plate with broccoli, top with mustard sauce, and serve mashed potatoes on the side.