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This tender brisket is served with a savory cranberry gravy that's made right in the bag. You'll want to serve the slices with mashed potatoes just so you can drizzle the gravy over them. —Peggy Stigers, Fort Worth, Texas
This recipe is:
Contest Winning
Diabetic Friendly
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 6 ounces equals 324 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 544 mg sodium, 18 g carbohydrate, 1 g fiber, 40 g protein. Diabetic Exchanges: 6 lean meat, 1 starch.
Originally published as Brisket in a Bag in Taste of Home August/September 2007, p31
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Reviewed on Oct. 31, 2011 by Sask Mom
This was easy to put together, and really tasty. I cooked my brisket in a stoneware dish and covered it with tin foil. Baked it at 300 for 6 hours. Thanks for this recipe
Reviewed on Oct. 28, 2010 by crankysad
The ingredients seemed scary at first because they seem odd, but wow on the tasty scale. I have some friend who come by who are adventerous so I always try new recipies on them. They loved it and asked for more. I didnt make it in a bag though, I used a covered stone baker, but I did make mashed potatoes as suggested, and that was great. I had a smaller than suggested brisket which was fine, because now I have left over gravy. YUMMY! All the other receipes were for BBQ brisket, and I love BBQ but I love trying new flavors. Plus my sons asked for seconds and thirds. Winner, Winner, Brisket Dinner.
Reviewed on Feb. 03, 2010 by eleyana
We have made this many times in the past and it is succulent and fabulous. Now I have to rework it to replace the condensed soup and soup mix with homemade alternatives due to food allergies. Hope I can come close to the original!
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