Beef brisket with cinnamon gravy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef brisket |
| 2 | Peeled & sliced onions | |
| 2 | pounds | Med sweet potatoes |
| 1½ | cup | Beef broth |
| 1 | teaspoon | Celery seed |
| 2 | (3\") cinnamon sticks, | |
| Halved | ||
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Cold water |
Directions
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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