Wednesday, September 24, 2008

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 



10 comments:

Teresa Cordero Cordell said... #

Tina this is delicious. I've made mine with BBQ sauce, but never thought to make it with gravy. Great job. Thanks for the excellent recipe.

sjs said... #

Hey there. This looks awesome.:) Really yummy looking. I will definitely have to try this.:) Thanks for the recipe.
Sharon:)

Shawna said... #

This looks delicious. I don't think I've ever had brisket, so this is a must try for sure!!! :) Excellent recipe!

Gloria Chadwick said... #

We Texans certainly know our brisket. I love it smoked, but your new way sounds delicious and I will definitely try it. I like all the ways you can use the leftovers--if there are any!

Mommy's Kitchen said... #

Hi Teresa I have always had mine with bbq as well. But when i found this recipe a couple years back I was hooked. Like i said its a nice change from the Traditional Texas Brisket.

sjs you welcome. This recipe is a must try you will love it. I hope you stop by mommys kitchen again.

Hi Shawna, you will love brisket go on and give it a try even bbq is great. Brisket is wonderful.

Gloria, we do love our briskets this is a nice change and so versatile with the leftovers. Thanks for stopping by.

Anonymous said... #

That looks so good. And I love Taste of Home magazine!

Joan said... #

Hi there,
My husband has pretty much perfected the brisket on the pit.
I cant wait to try this one and show him up!
Looks very good!
Joan

Live.Love.Eat said... #

Wow, I love the seared pic of the beef. This looks outstanding.

Anonymous said... #

Hi, Tina I love your blog so much I check it everyday. I cant wait to try this recipe but I was wondering if I could use roast for this ???? Thanks, Heather....

Lynne said... #

This looks delicious and easy. Thanks for the chuckle with the picture of your large roast hanging out of your pan. Thanks for keeping it real.