Beef Brisket in Gravy Recipe
- 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.
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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.