Beef Brisket in Gravy Recipe

4.5 5 6
Beef Brisket in Gravy Recipe
Beef Brisket in Gravy Recipe photo by Taste of Home
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Beef Brisket in Gravy Recipe

Read Reviews
4.5 5 6
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours + standing
MAKES:
6-8 servings
TOTAL TIME:
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.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Beef Brisket in Gravy in Taste of Home February/March 2003, p33

Nutritional Facts

1 each: 194 calories, 9g fat (2g saturated fat), 48mg cholesterol, 332mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 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
  1. 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.
  2. 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.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Beef Brisket in Gravy in Taste of Home February/March 2003, p33

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Reviews forBeef Brisket in Gravy

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troykelly User ID: 4444344 220250
Reviewed Feb. 11, 2015

"Best brisket ever! So easy and delish! Hubby loves it and the gravy with mashed potatoes. Made this countless number of times. I add a pinch of salt to the meat after browning and the taste come out perfect and I extend the cooking time to half an hour extra making it 3 hours so it will be more tender."

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KapaluaPrincess User ID: 6515781 54442
Reviewed Jun. 15, 2014

"This is incredibly easy to make and tasty. I made twice the gravy, as more is always better on my plate! A great stand by."

MY REVIEW
Shelly413 User ID: 1547813 133693
Reviewed Dec. 8, 2013

"love this! have made it many times and it is always so good."

MY REVIEW
bkdill User ID: 4874590 54440
Reviewed Jan. 27, 2013

"Fixed today and left it to cook while I went to church. I had a 4.5 lb brisket so I doubled the gravy (used 2 c. water/ 2 env. onion soup mix). Added 2 sliced onions and 1 lg jar mushrooms. When I arrived home, I ended up adding 2 cups of beef broth as most of the juice had evaporated, even though it was covered, but it worked out fine. It was absolutely delicious. Mashed potatoes and your choice of vegetables...great Sunday dinner."

MY REVIEW
hal47 User ID: 1058650 46384
Reviewed Oct. 1, 2010

"Could'nt get any easier! Great Sunday meal we loved it."

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