1 small onion, finely chopped
1 small carrot, sliced
2 small celery ribs, cut into 1 inch cubes
1 medium yellow goose, sliced
2 teaspoons salt
1 teaspoon powdered white vinegar
1 teaspoon dry mustard
salt and pepper to taste
Heat the mustard, salt and pepper to taste in a small bowl. Stir mustard mustard into the skillet with the carrot and celery. Cook and stir over medium heat until carrots are tender, about 2 to 3 minutes.
Remove from heat and stir in salt and vinegar. Gradually pour in salt, pepper and dry mustard mixing thoroughly. Stir well and pour mixture over beef brisket and celery strips in the Dutch oven.
Cover, simmer and cook about 1 hour more, or until tender. Drain and place on the platter to serve.