Instructions
Step 1: Preheat and Prepare the Pan
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Preheat your oven to 300°F (150°C).
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Choose a roasting pan or deep 9×13-inch baking dish that will fit the brisket snugly, with enough room to cover with foil without the foil touching the meat too much.
Step 2: Place the Brisket
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Place the brisket in the baking dish, fat side up if there is a fat cap remaining. This helps keep the meat moist as it cooks.
Step 3: Make the Onion Mixture
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In a medium bowl, whisk together the condensed French onion soup and the dry onion soup mix until well combined. The mixture will be thick and very flavorful—no extra salt is needed.
Step 4: Pour Over the Brisket
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Pour the onion mixture evenly over the brisket, making sure the top is completely coated and the liquid pools around the sides. Use a spoon to scoop some of the onion bits onto any bare spots.
Step 5: Cover Tightly
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Cover the baking dish tightly with heavy-duty aluminum foil, sealing all the edges well so the steam stays inside. This is what makes the brisket fall-apart tender.
Step 6: Bake
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Place the covered brisket in the preheated oven and bake for 3 to 3½ hours, or until the brisket is very tender when pierced with a fork. For a larger or thicker brisket, you may need up to 4 hours. Avoid opening the foil too often so you don’t lose moisture.
Step 7: Rest
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Once the brisket is fork-tender, carefully remove the pan from the oven and let it rest, still covered, for 15 to 20 minutes. This rest helps the juices settle back into the meat and makes slicing easier.
Step 8: Slice or Pull
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Transfer the brisket to a cutting board, reserving all the onion gravy in the pan. Slice the brisket across the grain into thin slices. If it’s extremely tender, you can simply pull it into chunks with two forks.
Step 9: Return to Gravy
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Return the sliced or pulled brisket to the baking dish, nestling it back into the onion gravy so every piece is coated. Spoon extra gravy over the top before serving.
Step 10: Serve
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Serve the brisket hot, straight from the baking dish, with plenty of the rich brown onion gravy spooned over each portion.
Tips & Variations
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Smaller Brisket: For a 2 to 2½ pound brisket, reduce the French onion soup to 1 can and the dry onion soup mix to about ⅔ of the packet. Keep the oven temperature the same but start checking for tenderness around 2½ hours.
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Thicker Gravy: If you like a thicker gravy, remove the brisket at the end, set the pan on the stovetop, and simmer the onion juices on medium heat until slightly reduced. Alternatively, whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons cold water and cook until it thickens.
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Extra Richness: Add a small splash of Worcestershire sauce or a pat of butter to the pan juices after baking for extra richness, though it’s not necessary.
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Smoother Gravy: If picky eaters aren’t fond of visible onions, you can blend the sauce with an immersion blender for a smooth gravy. The onions cook down very soft, so this step is optional.
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Other Cuts: This same method works well with other tougher cuts like chuck roast if you can’t find brisket. Just keep the 3-ingredient rule and adjust cooking time until the meat is fork-tender.
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Leftovers: Leftovers reheat beautifully. Store the meat in its gravy so it doesn’t dry out, and warm gently in a covered dish in the oven or microwave with an extra spoonful of water or broth if needed.
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