AUNT JINNY'S TANGY BEEF BRISKET

Aunt Jinny's Tangy Beef Brisket image

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

Provided by Shannon

Categories Main Dish Recipes Roast Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 968.7 calories, Carbohydrate 146.6 g, Cholesterol 92.4 mg, Fat 24.8 g, Fiber 15.7 g, Protein 44.1 g, SaturatedFat 8.8 g, Sodium 1516.8 mg, Sugar 22.1 g