Only 5 ingredients are needed to make the best beef brisket and gravy you’ll ever sink your teeth into. Plus, there’s hardly any prep involved!

sliced beef brisket and gravy in a platter

Why this recipe works

This beef brisket and gravy recipe has been in my recipe binder for over 30 years. The 5 ingredients called for here play a huge part in why it’s been my go-to for so long, one of which is probably quite unexpected.

The idea is simple. A big hunk of beef brisket is braised slowly in the oven with a rich, incredibly easy tomato-based gravy. I mean, seriously, all you need is brisket, canned diced tomatoes, water, onion soup mix, and gingersnaps. And yes, you read that right. Gingersnap cookies, y’all. Think about it, you would typically add sugar to an acidic gravy, right? Well, you’ve done just that, with the additional warm spices, plus, you’ve also aided the thickening of the gravy by doing so. Don’t worry, the brisket definitely will not taste like cookies. It’s still its savory, rich, robust self at the end of the cook time.

closed of of sliced beef brisket and gravy

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients needed to make beef brisket and gravy

Ingredient Info and Substitution Suggestions

BEEF – Brisket is a tough cut of meat full of connective tissue, which makes it an excellent candidate for low and slow cooking methods, much like beef short ribs. Cooking brisket slowly will create a super tender brisket. This isn’t one of those quick weeknight meals you can get done in a snap!

GINGERSNAPS – The “secret” ingredient here is the gingersnap cookies. 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. It simply adds complexity and depth to the tomato-based gravy thanks to all the warm spices. It also helps thicken the gravy a bit.

How to Make Beef Brisket and Gravy

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 325 F.
Place brisket in a 13×9 baking dish.
Place remaining ingredients into a blender and blend until well combined.
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.

Frequently Asked Questions & Expert Tips

Why is my brisket tough and not tender?

If your brisket is not tender at the end of the cook time, it likely just needs extra time in the oven. It should generally be done at the 4 hour mark as listed, but not all ovens are created equal. The exact cook time matters less than the texture. Continue cooking it until it is fork tender.

Do you have to cover brisket while in the oven?

Yes, you should ideally cover your brisket while cooking it in the oven. This helps trap moisture, which also helps create that amazing brisket gravy!

How do you slice brisket?

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!

How do you store leftovers?

Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. To reheat, place the brisket and gravy in a baking dish and cover it with foil. Heat in a 275F oven until warmed through. Reheating the brisket, covered, and at a low temp will help keep it moist.

Serving Suggestions

I can’t imagine not serving beef brisket and gravy with a mound of mashed potatoes. Personally, I pop my mashed potatoes in the crockpot so they’re done around the same time.

Brisket is also great with macaroni and cheese, slow cooker balsamic carrots, or white rice.

More Beef Recipes

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This post was originally published on October 21, 2009 and has since been updated with new photos and expert tips.