Brisket With Stone-Ground Mustard Sauce
Brisket With Stone-Ground Mustard Sauce Image

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
03 hrs 05 min



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.


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


Explore reviews from
our online community

  September 02, 2008

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.

— says Dottie
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