While the brisket is roasting in the oven, there is plenty of time to enjoy your family and friends. This simple recipe is perfect for a lazy weekend day.
Prep Time: 5 min Cook Time: 180 min Serves: 8
Ingredients
16 ounces Pennsylvania Dutch Wide Egg Noodles
1 (3 pound) beef brisket
1-1/4 cups water, divided
1 can (8 ounces) low sodium or regular tomato sauce
1 package (14 ounces) French onion soup and recipe mix
6 carrots, cut into 2-inch pieces
2 tablespoons cornstarch
Directions
Preheat oven to 325°F. Cook & drain pasta.
Place meat in small roasting pan. Combine 1 cup water, tomato sauce & soup mix in a small bowl; pour over meat. Cover with lid or foil. Bake for 2-1/2 to 3 hours, or until meat is tender, adding carrots last 1-1/2 hours.
Remove brisket to carving board & slice; keep warm.
Pour liquid from roasting pan into 2-quart saucepan. Blend remaining 1/4 cup water & cornstarch in cup; add to saucepan. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute. Serve sauce over beef & noodles.
