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Aunt Jinny's Tangy Beef Brisket Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook2 h
  • Ready In2 h 20 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Place 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.
  • 3Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
  • 4Bake 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.
Ingredients
  • 4 servings
  • 969 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    969
    48%
  • Fat:
    24.8
    38%
  • Carbs:
    146.6
    47%
  • Protein:
    44.1
    88%
  • Cholesterol:
    92
    31%

Based on a 2,000 calorie diet

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