This is a tired-and-true beef brisket recipe
that has a savory au jus-like brown gravy.
It’s fork tender.
Very simple to make with a few basic ingredients.
There’s really nothing to this easy recipe.
Just pour the mixture over the brisket.
Put in a shallow casserole just big enough
to hold the brisket and 1 C liquid.
Cover tightly with foil. I also add the lid to
keep the foil secure.
When done remove the brisket to a platter.
Scrape off the extra fat layer on top.
Now make the gravy. Shake the cornstarch
and water in a jar and add to the drippings.
Bring to boil for one minute while whisking.
Slice the brisket and spoon on some gravy.
Pour the rest of the gravy into a gravy boat.
Good with potato pancakes, mashed
1 beef brisket, about 3-4lbs
3/4 C water
1/4 C soy sauce
1/2 t celery salt
1/2 t onion salt
1/2 t garlic powder
1/2 t black pepper
Place brisket in a shallow casserole.
Combine remaining ingredients and
pour over brisket. Cover tightly with
foil and put on a lid (if you have one).
Bake 250º for 5 hours or 325º 3 hours,
Combine 2 T cornstarch and
1 C cold water in a jar.
Shake well. Remove the brisket
from the casserole. Add the
mixture and bring to a boil for
one minute, stirring to thicken.
Slice the brisket and spoon on
some gravy. Pour the remaining gravy
into a gravy boat to pass at the table.