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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.

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30 min
Prep Time
03 hrs 05 min
Total Time



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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    Serve sauce over carved brisket and vegetables.

Nutrition (1 serving)

350 Calories
17 Fat (g)
100 Cholesterol (mg)
360 Sodium (mg)
24 Carbohydrates (g)
2 Dietary Fiber
26 Protein (g)
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