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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Yield: 6-8 servings.
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