Beef Brisket and Gravy

Servings: servings

Calories: 495cal

Preheat oven to 325 F.
Place brisket in a 13x9 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.

5 from 7 votes

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.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time4

Total Time4 10