Beef brisket (about 2 pounds)
2 Tbsp vegetable oil
1 cup hot water
1 envelope beefy onion soup mix
2 Tbsp cornstarch - I don't use
1/2 cup cold water - I don't use
In Dutch oven, 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 10-15 minutes. Combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to boil; cook and stir 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.
** instead of cornstarch and water I use ultra gel
