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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