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| Brisket
With Stone Ground Mustard |
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Ingredients
Brisket.....3 to 4 pounds beef brisket .....6 cups water .....1/4 cup chopped fresh parsley .....4 stalks celery, cut into 1 inch pieces .....4 medium carrots, cut into 1 inch pieces .....2 medium onions, cut into 1 1/2 inch pieces .....1 teaspoon salt .....1 teaspoon coarsely ground pepper .....1 teaspoon thyme leaves .....2 bay leaves Sauce .....3 tablespoons all purpose flour .....1/2 cup country style Dijon mustard .....1/2 cup currant jelly .....1/2 cup whipping cream .....1 teaspoon Worcestershire sauce |
PreparationIn Dutch oven place brisket; cover with water. Add remaining brisket ingredients; bring to a full boil. Cover; cook over medium low heat for 2 1/2 to 3 hours or until brisket is fork tender. Remove bay leaves. Place brisket and vegetables on serving platter; reserve broth. In same pan or 2 quart saucepan place 1 1/2 cups reserved broth; whisk in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables.Yield: 6 to 8 servings |
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