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Aunt Jinny's Tangy Beef Brisket

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!!"

Rate/Review | Read Reviews (4)

What to Drink?
	Zinfandel
	Orange Cruiser

Prep Time:
20 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

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

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.