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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.