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Aunt Jinny's Tangy Beef Brisket

SUBMITTED BY: 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!!"
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
    
About  scaling  and  conversions

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

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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by USER241708
GOOD RECIPE WONDERFUL ALL YEAR LONG!!!

7 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Regan
This is an OK recipe one that I won't use again though!!!

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2006 by PSEELY
Excellent, very easy to make

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 704

  • Total Fat: 24.3g
  • Cholesterol: 92mg
  • Sodium: 1469mg
  • Total Carbs: 82.5g
  •     Dietary Fiber: 21.5g
  • Protein: 43.7g

VIEW DETAILED NUTRITION

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