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

1. Place brisket into 5-quart saucepan or Dutch oven; add water.
2. Add all remaining brisket ingredients; bring to a full boil.
3. Cover; cook over medium-low heat 2 1/2-3 hours or until brisket is fork tender.
4. Remove bay leaves.
5. Place brisket and vegetables onto serving platter.
6. Reserve 1 1/2 cups broth in saucepan; discard rest of broth.
7. Whisk in flour.
8. Cook over medium heat, stirring occasionally, 2-3 minutes or until smooth and bubbly.
9. Stir in all remaining sauce ingredients.
10. Continue cooking, stirring occasionally, 4-5 minutes or until sauce is thickened.
11. 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)