Beef Brisket with Dried Fruits

INGREDIENTS:

4 lb Beef brisket
2 Peeled & sliced onions
2 lb Med sweet potatoes
1 1/2 c Beef broth
1 ts Celery seed
2 (3") cinnamon sticks,
Halved
1/2 ts Pepper
2 tb Cornstarch
1/4 c 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 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