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Texas Brisket Roast

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“The simplest things in life are the best; and this recipe is very simple. The trick is the long cooking time at low temperature. You can't speed this up by cooking at a higher temperature. Must cook hot for the first hour, though, so the meat heats through. Makes for a great meal any time of the year. Serve with summer squash casserole, mashed potatoes and biscuits or corn bread (jalepeno corn bread?).”
6hrs 2mins

Ingredients Nutrition

  • 1 (6 lb) beef brisket
  • 1 package dry onion soup mix
  • 1 can Campbell's Golden Mushroom soup
  • 12 cup red wine
  • 1 tablespoon minced or crushed garlic


  1. Pre-heat oven to 400 Degrees.
  2. Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out.
  3. Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan.
  4. Shake out the rest of the dry onion soup mix and garlic on top of the Brisket.
  5. Close brisket up in foil so that it is completely encased and nothing will seep out.
  6. Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours.
  7. When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan.
  8. Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.

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