Only 5 ingredients are needed to make the best beef brisket and gravy you’ll ever sink your teeth into. Plus, there’s hardly any prep involved!
Why this recipe works
This beef brisket and gravy recipe has been in my recipe binder for over 30 years. The 5 ingredients called for here play a huge part in why it’s been my go-to for so long, one of which is probably quite unexpected.
The idea is simple. A big hunk of beef brisket is braised slowly in the oven with a rich, incredibly easy tomato-based gravy. I mean, seriously, all you need is brisket, canned diced tomatoes, water, onion soup mix, and gingersnaps. And yes, you read that right. Gingersnap cookies, y’all. Think about it, you would typically add sugar to an acidic gravy, right? Well, you’ve done just that, with the additional warm spices, plus, you’ve also aided the thickening of the gravy by doing so. Don’t worry, the brisket definitely will not taste like cookies. It’s still its savory, rich, robust self at the end of the cook time.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Brisket is a tough cut of meat full of connective tissue, which makes it an excellent candidate for low and slow cooking methods, much like beef short ribs. Cooking brisket slowly will create a super tender brisket. This isn’t one of those quick weeknight meals you can get done in a snap!
GINGERSNAPS – The “secret” ingredient here is the gingersnap cookies. You’ll want to use plain gingersnaps, not the kind that’s iced. Don’t worry, your brisket and gravy will not taste like cookies. It simply adds complexity and depth to the tomato-based gravy thanks to all the warm spices. It also helps thicken the gravy a bit.
How to Make Beef Brisket and Gravy
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 325 F.
- Place brisket in a 13×9 baking dish.
- Place remaining ingredients into a blender and blend until well combined.
- Pour contents of blender over the brisket.
- Cover pan tightly with foil and bake in preheated oven for 3 hours, no peeking.
- Reduce oven temperature to 225 F.
- Remove brisket from pan and slice against the grain. Place the slices back into the gravy in the pan and seal with foil again.
- Bake one more hour.
Frequently Asked Questions & Expert Tips
If your brisket is not tender at the end of the cook time, it likely just needs extra time in the oven. It should generally be done at the 4 hour mark as listed, but not all ovens are created equal. The exact cook time matters less than the texture. Continue cooking it until it is fork tender.
Yes, you should ideally cover your brisket while cooking it in the oven. This helps trap moisture, which also helps create that amazing brisket gravy!
When cutting brisket, always slice against the grain. There’s an important reason for slicing brisket against the grain, and that’s because it shortens the fibers. This way, it’s nice and tender instead of chewy. Not slicing against the grain can make a big difference in texture!
Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. To reheat, place the brisket and gravy in a baking dish and cover it with foil. Heat in a 275F oven until warmed through. Reheating the brisket, covered, and at a low temp will help keep it moist.
Serving Suggestions
I can’t imagine not serving beef brisket and gravy with a mound of mashed potatoes. Personally, I pop my mashed potatoes in the crockpot so they’re done around the same time.
Brisket is also great with macaroni and cheese, slow cooker balsamic carrots, or white rice.
More Beef Recipes
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Beef Brisket and Gravy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pound beef brisket
- 15 ounces diced tomatoes canned, undrained
- 2 cups water
- 1 envelope onion soup mix
- 6 Gingersnap cookies
Things You’ll Need
- Blender or food processor
Before You Begin
- When cutting brisket, always slice against the grain. There’s an important reason for slicing brisket against the grain, and that’s because it shortens the fibers. This way, it’s nice and tender instead of chewy. Not slicing against the grain can make a big difference in texture!
- You’ll want to use plain gingersnaps, not the kind that’s iced. Don’t worry, your brisket and gravy will not taste like cookies.
Instructions
- Preheat oven to 325 F.
- Place brisket in a 13×9 baking dish.3 pound beef brisket
- Place remaining ingredients into a blender and blend until well combined.15 ounces diced tomatoes, 2 cups water, 1 envelope onion soup mix, 6 Gingersnap cookies
- Pour contents of blender over the brisket.
- Cover pan tightly with foil and bake in preheated oven for 3 hours, no peeking.
- Reduce oven temperature to 225 F.
- Remove brisket from pan and slice against the grain. Place the slices back into the gravy in the pan and seal with foil again.
- Bake one more hour.
Expert Tips & FAQs
- If your brisket is not tender at the end of the cook time, it likely just needs extra time in the oven. It should generally be done at the 4 hour mark as listed, but not all ovens are created equal. The exact cook time matters less than the texture. Continue cooking it until it is fork tender.
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. To reheat, place the brisket and gravy in a baking dish and cover it with foil. Heat in a 275F oven until warmed through. Reheating the brisket, covered, and at a low temp will help keep it moist.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on October 21, 2009 and has since been updated with new photos and expert tips.
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Penni says
I wanted to make the beef brisket and gravy this weekend for our family but we have some gluten free people. How I change the recipe to accommodate them?
Amanda Formaro says
Onion soup mix contains – Onions (Dehydrated), Salt, Corn Starch, Onion Powder, Sugar, Soy Sauce (Fermented Soybeans, Wheat and Salt), Caramel Color (Sulfites), Maltodextrin, Corn Syrup (Dehydrated), Yeast Extract, High Oleic Sunflower Oil, Disodium Guanylate, Disodium Inosinate.So if any of those ingredients are an issue you may want to check the health food aisle for a gluten free version. Alternatively, there’s a homemade version here https://www.allrecipes.com/recipe/217155/dry-onion-soup-mix/ As for the ginger snap cookies, there are gluten free ginger snaps available on the market. Ask at your local grocer.
Prudi Harrison says
Why do you use ginger snaps, they are my least favorite….any substitute or do they not have the flavor once the brisket is done.
Amanda Formaro says
You can’t taste the gingersnaps in the finished recipe.
Kim says
Can you do this in crockpot or slow cooker?
Maria says
I am sure this is a hit! You made it look so pretty:)
Bill Medifast says
Beef brisket is already such a tasty option, but combining with a tomato onion gravy is even better. Going to have to try this out very soon.
Thanks for sharing this,
Bill M.