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Beef Brisket in Gravy Recipe

Photo by: Taste of Home

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This tender roast has remained our very favorite family main dish over many years. Often, I make it ahead and reheat the beef in the gravy. It's delicious served with hot cooked noodles or mashed potatoes. -Erlene Cornelius, Spring City, Tennessee

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6-8 Servings
Prep: 20 min. Bake: 2 hours + standing

Ingredients

1 fresh beef brisket (about 2 pounds)
2 tablespoons canola oil
1 cup hot water
1 envelope beefy onion soup mix
2 tablespoons cornstarch
1/2 cup cold water

Directions

In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender.
Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 262 calories, 18 g fat (6 g saturated fat), 68 mg cholesterol, 341 mg sodium, 4 g carbohydrate, trace fiber, 20 g protein.

Beef Brisket in Gravy published in Taste of Home February/March 2003, p33

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