- 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
- 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.
04/19/2018
recipepes.com
Aunt Jinny's Tangy Beef Brisket, recipe
PT15M
PT1H
5
455 calories
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