Classic Oven-Roasted Brisket

Ingredients

• 13-14 lbs. whole Brisket, trimmed
• 1 Tbsp. flour
• 1 pkg. dry onion soup mix
• 1 tsp. black pepper
• 1 tsp. garlic powder
• ½ cup water
• 1 small onion, quartered
• 2 carrots, quartered
• 2 stalks celery, quartered
• 1 oven roasting bag

Preparation

1. Step 1

   Preheat oven to 350°F.

2. Step 2

   Pour flour into the bag and shake to coat the inside of the bag.

3. Step 3

   Season Brisket with pepper and garlic powder and place inside of the bag fat side down. Pour onion soup mix across the top of the Brisket, and place onion, carrots, celery, and water in the bag. Cut three small holes into the top of the bag for steam to escape, and seal the bag. Place the bag in large roasting pan or a disposable aluminum tray.

4. Step 4

   Place pan and Brisket into the oven and cook for 4-4.5 hours or until it reaches an internal temperature of 180-200°F and is fork tender.

5. Step 5

   Remove Brisket from bag, reserving liquids and vegetables, and let rest for 30 minutes.

6. Step 6

   Meanwhile, make gravy with the reserved liquids and vegetables. Start by separating the au jus from fat. To do this, let the liquid sit for a few minutes until the fat rises to the top. Then, gently spoon off the fat or pour the liquid slowly into another container, stopping when you reach the layer of fat. Dispose of the fat.

7. Step 7

   Next, with a standing or immersion blender, blend the reserved au jus with the remaining carrots, onions, and celery.

8. Step 8

   Slice Brisket across the grain into ¼-inch slices. Pour gravy over sliced brisket and serve with vegetable sides like green beans, broccoli, or a green side salad.