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.