Brisket With Stone-Ground Mustard Sauce

Brisket With Stone-Ground Mustard Sauce

A tantalizing sauce of sweet, sour and spice is served over tender, boiled brisket in this main dish recipe.

30 min. prep time
8 servings
151 Rating



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 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.

Nutrition Facts (1 serving)

Calories: 350

Fat: 17g

Cholesterol: 100mg

Sodium: 360mg

Carbohydrates: 24g

Dietary Fiber: 2g

Protein: 26g

Recipe #4713©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

The mustard sauce is what gives this recipe the great taste. I don't normally have guests over during the week, but this week is very special for me so I had a nice sit-down dinner for 15 guests and this recipe went over with raves and of course I had to share it. I also cooked the entire meal myself with no help. I usually hire someone to help but I wanted to try it alone and I must say I really enjoyed doing it.

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