Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is a great dish to make for guests as it is best cooked the day before. Prep and cook times are approximate and don't include the overnight stay in the fridge.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
  3. Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
  4. Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
  5. Remove from oven; separate meat from sauce and refrigerate both overnight.
  6. The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
  7. Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
  8. Serve sliced meat with au jus on French rolls.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a