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
- 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
- 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.
Originally published as Beef Brisket in Gravy in Taste of Home February/March 2003, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Beef Brisket in Gravy
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review