Recipe - Beef Brisket With Cinnamon Gravy

4 pound Beef brisket
2 Peeled & cut or sliced up onions
2 pound Med sweet potatoes
1 One half cup Beef broth
1 teaspoon Celery seed
2 (3") cinnamon sticks,
Halved
One half teaspoon Pepper
2 tablespoon Cornstarch
One fourth cup Cold water

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 One half 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