Aunt Jinny's Tangy Beef Brisket

Aunt Jinny's Tangy Beef Brisket

4

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

Ingredients

2 h 20 m servings 969 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 969 kcal
  • 48%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 146.6g
  • 47%
  • Protein:
  • 44.1 g
  • 88%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1517 mg
  • 61%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  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.

Reviews

4

GOOD RECIPE WONDERFUL ALL YEAR LONG!!!

This is an OK recipe one that I won't use again though!!!

Excellent, very easy to make

It wasn't bad. The cookies weren't noticeable. What was noticeable was the ketchup flavor imparted by the chili sauce. I used the Heinz kind, perhaps it meant Asian chili sauce? I can see this d...