Brisket of Beef
Submitted by mariaedwards
Beef brisket braised in onion soup and stewed tomatoes with a secret ingredient: gingersnap cookies that melt into a rich, sweet-savory gravy. Oven or slow cooker friendly.
YIELD
4 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsHere’s a brisket recipe with a twist that’ll have your dinner guests guessing the secret ingredient all night long.
Gingersnap cookies. Yes, really.
They dissolve into the braising liquid alongside onion soup mix and stewed tomatoes, creating a gravy that’s subtly spiced, slightly sweet, and velvety smooth.
The brisket roasts sealed under foil for hours until it’s tender enough to slice thin, then goes back into that gorgeous gravy for one final round of cooking.
Every slice comes out saturated with flavor.
Kitchen Tips
- The gingersnaps go in the liquid, not on the meat. They’re a thickener and flavor agent, not a topping.
- Don’t peek during the first three hours. That sealed foil traps steam and keeps the brisket bathing in moisture.
- Slice against the grain while the meat is still warm from the first cook. It carves cleaner and soaks up more gravy in the second round.
- This recipe freezes like a dream. Slice, pack in gravy, and reheat whenever you need a shortcut dinner.
Ingredients
Directions
This can be cooked either in slow cooker or the oven.
Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat.
Pour the can of stewed tomatoes over the brisket.
Place the cookies in the liquid, not on the meat.
You can break them up to fit.
Seal the pan securely with aluminum foil.
(If in a slow cooker just put on the lid.)
Bake at 325℉ (160℃) for three hours without peeking.
Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy.
Reseal and bake at 225 degrees F for about one hour.
Make sure all the meat slices are covered by the liquid so the meat does not dry out.
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