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Beef Brisket in Gravy

 Beef Brisket in Gravy
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
6-8 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 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.
Nutritional Facts: 1 serving equals 194 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 332 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Beef Brisket in Gravy (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.