Oven Baked 3-Ingredients French Onion Brisket
A tender oven-baked brisket cooked low and slow with condensed French onion soup and onion soup mix until rich, savory, and fork-tender. This simple three-ingredient dinner makes its own onion gravy and is perfect for family meals, holidays, or Sunday supper.
Ingredients
- 3 1/2 to 4 lb beef brisket flat cut, trimmed of excess hard fat
- 2 cans condensed French onion soup 10.5 oz each, undiluted
- 1 packet dry onion soup mix 1 oz
Instructions
- Preheat the oven to 300°F.
- Place the brisket fat side up in a roasting pan or deep 9x13-inch baking dish.
- In a bowl, whisk together the condensed French onion soup and dry onion soup mix until combined.
- Pour the onion mixture over the brisket, coating the top and letting the sauce run down the sides.
- Spoon any onion bits from the bowl over the top of the brisket.
- Cover the pan tightly with heavy-duty foil, sealing the edges well to trap steam.
- Bake for 3–4 hours, until the brisket is fork-tender and yields easily.
- Remove the pan from the oven and let the brisket rest, still covered, for 15–20 minutes.
- Transfer the brisket to a cutting board and slice across the grain, or pull into chunks if very tender.
- Return the sliced brisket to the pan and spoon the onion gravy over the top before serving.
Notes
Keep the pan tightly covered so the brisket stays moist. Slice across the grain for the most tender texture.
Nutrition
Calories: 520kcal
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