BRISKET & GRAVY

By LIZABETH

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

Preparation

Step 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. 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.
*My brisket weighed 5 lbs so i cooked mine at 275 degrees for about 6 - 7 hours. I turned the meat over half way through the cooking time.