A tantalizing sauce of sweet, sour and spice is served over tender, boiled brisket in this main dish recipe.
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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.
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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.
These traditional Festival of Lights Dinner recipes are wholesome, savory and delicious.