Combine all spices until mixed. Rub spices on the top, bottom, and sides of the brisket. If time allows, let marinate overnight.

Preheat oven to 350 degrees Fahrenheit.

Heat the oil in a big skillet.

Sear the meat for one to two minutes on each side and transfer to a roaster.

Place the onions in the skillet and sauté until translucent. If it seems dry, add a little water to deglaze the pan.

Add the garlic and continue to cook until fragrant.

Add the water, soy sauce, balsamic vinegar, and onion soup mix. Bring to a boil.

Pour the sauce over the brisket and cover.

Place in the oven and cook for three to four hours or until soft, checking the meat and basting it every hour.

Remove from oven. If there’s a lot of juice, pour it into a pot on medium heat and reduce.

Slice roast, plate, and top with onions and extra sauce.