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Aunt Jinny's Tangy Beef Brisket

Aunt Jinny's Tangy Beef Brisket

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Shannon

Shannon

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

USER241708
9

USER241708

1/25/2004

GOOD RECIPE WONDERFUL ALL YEAR LONG!!!

Regan
8

Regan

1/25/2004

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

PSEELY
6

PSEELY

1/31/2006

Excellent, very easy to make

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