Beef Brisket in Gravy

Everyone in Texas knows that the only way to cook Brisket is traditionally Barbecued or smoked Brisket . Brisket is a tough, difficult cut of beef and can only be prepared low and slow.  If you smoke a brisket long enough and slow enough and you'll  produce one of the greatest meals you'll ever eat. (And that's the god honest truth). 

Don't get me wrong I love smoked brisket as well as the next person, but it's nice to have a change of pace once in a while. I found this recipe for Beef Brisket in Gravy a while back in one of  my Taste of Home Magazines.  

I thought this brisket recipe was a nice change from the ordinary barbecued or smoked brisket that we normally cook. From the very first time I tried this recipe it's been a family favorite in our house. 

The meat is so tender and it just falls apart. You can serve this dish with almost absolutely anything and it would be perfect. Plus the leftovers can be made into another meal. Add some noodles and cut the brisket in pieces and you have beef tips. 

Add some potatoes and carrots and you roast beef. Or you can serve them on Hoagies for hot roast beef sandwiches. I served this Brisket recipe with homemade Cheesy Au gratin Potatoes, Glazed Carrots and French Bread.  I will be adding the Cheesy Au gratin Potato recipe for my next post so be on the look out for that recipe. Let's get started on the recipe. 

In a large pan or skillet brown brisket on both sides in oil over medium-high heat; drain off any fat. 

Place the brisket into a large 13 x 9 inch baking dish. In a large measuring cup, combine the hot water and soup mix and pour over the brisket.

Cover with foil and bake at 300° for 2 to 3 hours or until meat is tender. My brisket weighed 5 lbs so I cooked mine on 275 for about 6 -7 hours. I turned the meat over half way through the cooking time.

Remove brisket to a serving platter. Let stand for 10-15 minutes. Add the juice and drippings to a medium size pot. Bring the mixture to a boil. In a small bowl combine combine cornstarch and cold water and blend until smooth. Gradually stir the cornstarch mixture into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. The drippings and the cornstarch mixture will transform into a delicious, beefy, rich gravy. 

Thinly slice the brisket across the grain and serve with the gravy. I cleaned out my baking dish and placed the sliced meat back into the baking dish and poured that wonderful beefy gravy on top. Serve with mashed potatoes, rice or pasta. 

Beef Brisket in Gravy

1 - beef brisket (about 2 pounds)
2 - tablespoons canola oil or vegetable oil 
1 - cup hot water
1 - envelope Lipton Beefy Onion Soup Mix
2 - tablespoons cornstarch
1/2 - cup cold water

In a Dutch oven or large pan, 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. 

Cooks Note: 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.

Source: Taste of home