I love mustard rather dearly, especially one that is sharp and piquant, horseradish mustards are some of my favorite, although you can't go wrong with a good sw

I love mustard rather dearly, especially one that is sharp and piquant, horseradish mustards are some of my favorite, although you can't go wrong with a good sweet-hot either. At any rate, I just have to say that prepared mustard is an excellent base for making marinades and rubs as well. If you ever want to make a very simple rub for nearly any cut of meat that is intended for roasting or braising, just mix equal parts molasses and yellow prepared mustard (I just use French's) with 1 tablespoon of kosher salt and 1 tablespoon of freshly ground black pepper for every 3 tablespoons of molasses/mustard, and 1 shallot and 2 cloves of garlic finely minced for each 3 tablespoons of molasses/mustard. Whisk together well and spread on, let rest to wet brine for at least 1 hour prior to cooking. You don't need a lot, and it helps to bind the salt and pepper in the meat as does the vinegar help to break down the exterior of the meat to make it more tender, it goes very well on a roast. Score the fat with a sharp knife before applying to help it penetrate deeper. I just braised a brisket flat in my dutch oven this weekend this way, using this as a rub/marinade and cooked down two yellow onions with 1 cup of beef bone broth to make a braise liquid. It was delightful, and the drippings made a good strong gravy.