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Beef Brisket in Gravy

TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing YIELD: 8 servings.
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

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

  • 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.

Nutrition Facts

1 serving: 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.

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