Brisket with Gingersnap Gravy |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is the first and only recipe I've ever used to prepared a fresh beef brisket. Serve it thinly sliced on a platter as an entree or use it for sandwiches.Teri Lindquist, Gurnee, Illinois Ingredients:
1 beef brisket (about 5 pounds) |
1 cup water |
3/4 cup chili sauce |
1 envelope onion soup mix |
5 to 6 gingersnaps, crushed |
Directions:
1. Place brisket in a roasting pan. In a small bowl, combine the water, chili sauce and soup mix; pour over meat. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Cool; cover and refrigerate overnight.
2. Remove meat and cut into 1/4-in.-thick slices; return to the pan. Sprinkle with gingersnap crumbs. Cover and bake at 350° for 30-45 minutes or until heated through. Yield: 16-18 servings.
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