beef brisket with cinnamon gravy

Categories
Meats
Yield
1 Servings
MeasureIngredient
4 pounds Beef brisket
Peeled & sliced onions
2 pounds Med sweet potatoes
1½ cup Beef broth
1 teaspoon Celery seed
(3") cinnamon sticks,
  Halved
½ teaspoon Pepper
2 tablespoons Cornstarch
¼ cup Cold water

Trim any separable fat from brisket; place in roasting pan. Cover brisket with onions. Peel & quarter sweet potatoes & surround brisket with them. Combine broth, celery seeds, cinnamon sticks & pepper; pour over brisket. Cover tightly & bake in 325 oven for 3½ hours or until meat is tender. Remove beef to warm platter, reserving juices. Strain pan juices & skim off fat from top. Measure out 2 cups. Combine cornstarch & water in saucepan. Add broth & bring to boil, stirring constantly. Cook & stir, until thickened. Slice brisket thinly across grain & serve with gravy & vegetables. Wine Suggestion: Merlot or Cabernet Sauvignon.

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