1 ea, timmed beef brisket, 3-4 lbs.
1/4 cup vegetable oil
1/2 cup tomato paste
1 qt beef stock or canned beef broth
1/2 cup dry white wine
2 tbsp prepared mustard
2 tbsp flour
2 tbsp cornstarch
2 tbsp butter
1/4 tsp. dried tarragon
1 pinch ground thyme
1 bay leaf
salt and pepper to taste

Procedure:

1. Brown meat on all sides in half of the oil in a skillet.
2. Remove meat to heavy sauce pan.
3. Add beef stock, tomato paste, herbs and spices to skillet; mix well.
4. Pour mixture over meat; cover and cook at low heat for 2 1/2 hours or until meat is tender.
5. Remove meat. Keep warm.
6. Mix flour and cornstarch together. Dissolve with white wine and prepared mustard.
7. Add starch mixture to cooking liquid slowly, stirring constantly. Simmer for 10 minutes.
If sauce is to thikc add a little beef stock.
8. Add butter, adjust seasoning.
9. Slice meat across grain; place in serving dish. Pour sauce over meat.