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Aunt Jinny's Tangy Beef Brisket

"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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2 h 20 m servings 969 cals
Original recipe yields 4 servings (4 to 6 servings)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 4
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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...