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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Lety says
Oh my gosh! My mom and I made this last night and it was fabulous! I subbed three buck Chuck Merlot for the water and just used a dutch oven with a tight fitting lid. My kids had three helpings. So good!
Amanda says
Dawn – Not sure what the ginger snaps do, but it works!
Megan – looking forward to our brisket challenge :)
Mags – hope you do, it is wonderful!
Carrie – thanks!
Fresh – love getting my beef that way – totally worth it!
Bento – hope you like it :)
Chef – you haven't tried brisket? You must! :)
Tiff – I think you could just do everything the same and cook it on low 8-9 hours or on high for 6-7 :)
Thanks Rebecca!
Thanks Marie! Will have to come over and see if you blogged yours :)
Megan – LOL brisket is a great cut, but it must be cooked long and slow :)
Katrina – LMAO! Hope you try it, it is wonderful I have made this recipe tons of times :)
Thanks 5 Star!
biz – hate onions??? holy cow. I couldn't live without onions LOL
Rachel – that's pretty big, i would definitely cut that into several sections.
Hi Niche – thanks for visiting!
Debbie – hope you try it. I'm not a corned beef fan, which is of course brisket. But this is a completely different meal!
Anonymous – I so hope it worked for you!
Anonymous says
this is in the oven as i type – i'll let you know how it comes out – thanks for the recipe
Debbie says
I'm not a big fan of brisket however this recipe may change my mind. I really like how this sounds and the ingredient list is simple but sounds tasty. Sometimes less is more…thanks Amanda…I am going to try this one!
Niche Topics says
Thanks for sharing! Looks delicious…I probably try it in a slow cooker :) Great blog!!
Rachel says
I never would have thought to add ginger snap cookies, but I bet it's fabulous! My husband is always begging me to make brisket, but unfortunately, it seems rather pricey, unless I get it at Super Walmart. The only problem is that it's a HUGE piece of meat…usually 14-15 lbs! We're good eaters and all, but even if we cut it in half, each half would probably last for several meals. I know my husband would enjoy this recipe, so I thank you for sharing it. When I finally get around to buying it, I will most definitely give it a try!
biz319 says
I may be able to make this – I hate onions, but maybe I could tolerate the onion soup mix!
Mmm…I loves brisket! :D
5 Star Foodie says
I'm loving the use of gingersnap cookies here, excellent brisket recipe!
Katrina says
I've recently discovered a love for beef with tomatoes and I've always wanted to try a brisket and haven't. Now I have a fool proof recipe. (Ooh, won't you be in trouble if it doesn't work out. Just kidding!)
Megan says
I have never made a brisket because I guess it intimidates me. Silly huh? This recipe sounds easy enough, plus I can buy a box of gingersnaps! It's a win, win situation! LOL Bookmarked!
Marie says
wow, Amanda, I cooked Brisket yesterday as well! Yours looks fabulous! (as always!)
Chow and Chatter says
this looks wonderful oh and i adore the picture
Tiff says
I totally agree with you on not using the crockpot, but is there anyway that you could post the directions for that way?? My boyfriend is trying to find more recipes for the crockpot and this looks divine!
Chef Fresco says
Mmm these look delicious! I've never cooked them either but need to try!
BentoForKidlet says
That looks delicious! I don't think I have ever cooked brisket before but now I will try!
Fresh Local and Best says
Good for you for purchasing beef that way. Someday I hope to have enough space to do the same. Great recipe! Thanks for sharing!
Carrie says
that looks so delicious!! Will have to try it sometime.
Mags says
I have never made brisket. I'm too afraid I'll ruin it! Since this is your tried and true recipe, I think I can trust you and maybe I just need to give this a shot. It looks fabulous Amanda.
Megan says
I have a go-to brisket recipe that I've made so many times I have it memorized. I know I should branch out and try something new…. but…. I can't! I stick with the same one because it always works and everyone loves it.
This looks like a wonderful variation.
Dawn says
gingersnaps! I heard of that before. I love this.