Brisket With Stone-Ground Mustard Sauce
- 1 (3-pound) beef brisket
- 6 cups water
- 1/4 cup chopped fresh parsley
- 3 ribs (2 cups) celery, cut into 2-inch pieces
- 4 medium (1 cup) carrots, cut into 2-inch pieces
- 1 large (1 cup) onion, cut into 2-inch pieces
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1/2 cup country-style Dijon mustard
- 1/2 cup currant jelly
- 1/2 cup Land O Lakes Heavy Whipping Cream
- 1 teaspoon Worcestershire sauce
- Place brisket into 5-quart saucepan or Dutch oven; add water.
- Add all remaining brisket ingredients; bring to a full boil.
- Cover; cook over medium-low heat 2 1/2-3 hours or until brisket is fork tender.
- Remove bay leaves.
- Place brisket and vegetables onto serving platter.
- Reserve 1 1/2 cups broth in saucepan; discard rest of broth.
- Whisk in flour.
- Cook over medium heat, stirring occasionally, 2-3 minutes or until smooth and bubbly.
- Stir in all remaining sauce ingredients.
- Continue cooking, stirring occasionally, 4-5 minutes or until sauce is thickened.
- Serve sauce over carved brisket and vegetables.
beef brisket, water, parsley, celery, carrots, onion, salt, ground pepper, thyme, bay leaves, allpurpose, countrystyle, currant jelly, cream, worcestershire sauce
Taken from www.landolakes.com/recipe/2039/brisket-with-stone-ground-mustard-sauce (may not work)