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 caloriescarbohydrate: 146.6 gcholesterol: 92.4 mgfat: 24.8 gfiber: 15.7 gprotein: 44.1 gsaturatedFat: 8.8 gservingSize: -sodium: 1516.8 mgsugar: 22.1 gtransFat: : -unsaturatedFat: : -
Directions Aunt Jinny's Tangy Beef Brisket
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
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.