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Slow-Baked Brisket with Rich Onion Gravy

Slow-baked beef brisket topped with rich onion gravy, served with mashed potatoes


Few dishes bring as much heart and heritage to the table as a slow-baked brisket. With its tender slices and soul-warming gravy, this dish is more than just dinner—it's a connection to generations past. Inspired by a cherished family recipe, this brisket bakes low and slow, filling your kitchen with irresistible aromas of caramelized onion and savory broth.

This recipe doesn’t rush the process—it honors it. Instead of cutting corners, we focus on deep flavor-building steps like pan-searing, long braising, and proper resting. The result? A fork-tender roast blanketed in glossy onion gravy that feels like a warm hug on a plate. Whether you're celebrating a holiday, hosting Sunday supper, or just craving comfort, this brisket delivers on every level.

Recipe Information

  • Prep Time: 15 minutes
  • Cook Time: 4 hours 10 minutes
  • Total Time: 4 hours 25 minutes
  • Servings: 6
  • Difficulty: Moderate

Ingredients

    For the Brisket

  • 1 (3 pound) beef brisket
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • For the Gravy

  • 2 large onions, sliced
  • 1 (10.5 ounce) can condensed beef broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix

Cooking Instructions

  • Bring brisket to room temperature: Remove brisket from the fridge 30 minutes before cooking. Pat it dry with paper towels and rub evenly with salt, pepper, and paprika. Letting it sit helps the meat cook more evenly.
  • Sear for a rich crust: Heat oil in a large Dutch oven or heavy skillet over medium-high heat. Sear the brisket for 3–4 minutes on each side until well-browned. Don’t rush—this builds a flavorful foundation for the gravy.
  • Sauté the onions: Transfer brisket to a roasting pan. In the same pan used for searing, add sliced onions. Reduce heat to medium and cook for 10–15 minutes, stirring occasionally, until deeply caramelized. The natural sugars will bring sweetness to balance the savory sauce.
  • Prepare the braising sauce: In a bowl, whisk together beef broth, mushroom soup, and dry onion soup mix until smooth. Add half of this mixture to the caramelized onions and stir well, scraping up any brown bits from the pan.
  • Assemble the roast: Pour the onion mixture over the brisket in the roasting pan. Then add the remaining gravy mix on top. Cover tightly with foil or a fitted lid.
  • Bake low and slow: Preheat oven to 300°F (150°C). Place brisket in the center rack and bake for 4 hours. Every hour or so, gently spoon some sauce over the top to baste and keep it juicy.
  • Let it rest: When done, remove from oven and rest the brisket under foil for 20 minutes. This step is key to locking in the juices and tenderness.
  • Slice and serve: Use a sharp carving knife to slice brisket against the grain into thin slices. Skim any fat from the gravy and spoon the rich onion sauce generously over the meat.

Tips, Variations & Serving Suggestions

  • For a deeper flavor: Marinate the brisket overnight in a mix of broth, onion soup mix, and garlic. It tenderizes and adds complexity.
  • Make-ahead friendly: Cook the brisket a day in advance, then slice and reheat in its sauce. The flavors only improve overnight.
  • Pair it with: Creamy mashed potatoes, roasted root vegetables, or buttered egg noodles work beautifully with the rich gravy.
  • Leftover idea: Brisket sandwiches on crusty rolls with pickled onions and a smear of mustard are next-day magic.
  • Optional twist: Add a splash of red wine or Worcestershire sauce to the gravy mix for extra depth.

Conclusion

This slow-baked brisket recipe brings timeless comfort and undeniable flavor to your table. From the golden sear to the velvety onion gravy, each step is crafted to bring out the best in a humble cut of beef. It's the kind of meal that tells a story with every bite—about warmth, tradition, and love made edible.

To see Grandma’s original recipe and reviews, feel free to visit the full source here.

FAQ

What cut of meat should I use for this recipe?

Use a first-cut (flat cut) brisket for easier slicing and uniform texture. It's leaner and ideal for oven baking compared to the point cut.

Can I cook this in a slow cooker?

Yes! Sear the brisket first, then transfer to a slow cooker with the sauce. Cook on low for 8–9 hours. The texture will be just as tender, and the flavor fully developed.

How do I store and reheat leftovers?

Store cooled brisket in an airtight container with gravy for up to 4 days in the fridge. Reheat gently on the stove or in the oven, covered with foil, until hot.