A tantalizing sauce of sweet, sour and spice is served over tender, boiled brisket in this main dish recipe.
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Brisket
1 (3-pound) beef brisket
6 cups water
14 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
Sauce
3 tablespoons all-purpose flour
12 cup country-style Dijon mustard
12 cup currant jelly
12 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon Worcestershire sauce
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.
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.
STEP 3
Serve sauce over carved brisket and vegetables.
These traditional Festival of Lights Dinner recipes are wholesome, savory and delicious.
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