Aunt Jinny's Tangy Beef Brisket recipe

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Ingredients

2 pounds beef brisket
15 gingersnap cookies, crushed
2 (1 ounce) packages dry onion soup mix
2 cups water
1 (12 fluid ounce) can or bottle chili sauce
1 pound baby carrots
15 small red potatoes, cubed
1 onion, chopped
2 cups water

Nutrition Info

968.7 calories
carbohydrate: 146.6 g
cholesterol: 92.4 mg
fat: 24.8 g
fiber: 15.7 g
protein: 44.1 g
saturatedFat: 8.8 g
servingSize: -
sodium: 1516.8 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.

  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.

  4. Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.

Recipe Yield

4 to 6 servings

Recipe Note

This is an easy, delicious one pot winter dinner passed down from my Aunt Jinny who never made anything that wasn't absolutely fabulous!!

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