| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Arab | Meats | 1 | Servings |
INGREDIENTS
| 4 | lb | Beef brisket |
| 2 | Peeled & sliced onions | |
| 2 | lb | Med sweet potatoes |
| 1 1/2 | c | Beef broth |
| 1 | ts | Celery seed |
| 2 | (3") cinnamon sticks, | |
| Halved | ||
| 1/2 | ts | Pepper |
| 2 | tb | Cornstarch |
| 1/4 | c | Cold water |
INSTRUCTIONS
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 3 1/2 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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