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3.54 from 26 votes

Beef Brisket with Onion Soup Mix

Passed down to share from my Bubbe, Ema Ljuba, this famous Beef Brisket recipe gets it's extra flavor from Onion Soup Mix and is sure to please any crowd!
Course Entree
Cuisine American
Keyword how to make beef brisket
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 16
Calories 436kcal
Author Liz Della Croce


  • 7-8 lb beef brisket
  • 2 bottles chili sauce
  • 2 envelopes onion soup mix
  • 2 cans beer
  • 12 carrots peeled and cut chunks
  • 12 medium Yukon potatoes cut chunks
  • 2 sliced onions
  • 32 oz whole peeled tomatoes optional
  • 1 cup red wine optional


  • Pre-heat oven to 350. Use a large roasting pan, ideally with a lid.
  • Stir together chili sauce, onion soup mix and beer in the bottom of the roasting pan.
  • Place brisket on top of the mixture along with the carrots.
  • Cover with lid and roast 2 - 2 1/4 hours.
  • Cool meat in pan (covered) until you can put the entire pan in the refrigerator overnight.
  • The next morning remove the thick layer of congealed fat that has solidified on the surface of the meat. (The fat gives the gravy and meat wonderful flavor in the roasting process but then most of it is no longer needed!)
  • Slice the cold brisket - against the grain - and place back in the gravy.
  • At this point it can be put back into the fridge until you are ready to finish the roasting with the potatoes.
  • When ready to roast add chunks of potatoes and the onions to the pot.
  • If using tomatoes, add now as well as cup of red wine.
  • Cover the pan and roast for another hour to an hour and a half.


Calories: 436kcal | Carbohydrates: 26g | Protein: 45g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 297mg | Potassium: 1502mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7710IU | Vitamin C: 24.5mg | Calcium: 90mg | Iron: 8.8mg