Aunt Jinny's Tangy Beef Brisket Best Dishes

Sunday, May 23, 2021

Aunt Jinny's Tangy Beef Brisket

"This is an smooth, scrumptious one pot wintry weather dinner handed down from my Aunt Jinny who never made something that wasn't definitely fantastic!!"

Ingredients :

2 pounds red meat 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 child carrots
15 small purple potatoes, cubed
1 onion, chopped
2 cups water

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H20M

Preheat oven to 350 levels F (175 ranges 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 blend with the water. Mix nicely and pour over the brisket. Then pour the chili sauce over the brisket.
Bake at 350 levels F (one hundred seventy five stages C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
Bake at 350 stages F (175 degrees C) for 1 more hour, including water as wished when done to skinny the sauce in the bottom of the pan.

Notes :

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