- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Beef Brisket in Gravy
"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."
"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."
"love this! have made it many times and it is always so good."
"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."
"Could'nt get any easier! Great Sunday meal we loved it."