Beef Brisket and Gravy
Servings: 5 servings
Calories: 495cal
Equipment
- Blender or food processor
Ingredients
- 3 pound beef brisket
- 15 ounces diced tomatoes canned, undrained
- 2 cups water
- 1 envelope onion soup mix
- 6 Gingersnap cookies
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 495cal | Carbohydrates: 15g | Protein: 58g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 169mg | Sodium: 917mg | Potassium: 1145mg | Fiber: 2g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 7mg
