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Brisket in a Bag Recipe

Brisket in a Bag Recipe photo by Taste of Home

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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

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Brisket in a Bag Recipe

Prep: 15 min. Bake: 2-1/2 hours

Yield: 12 Servings

15 150 165

Ingredients

3 tablespoons all-purpose flour, divided
1 large oven roasting bag
1 fresh beef brisket (5 pounds), trimmed
1 can (14 ounces) whole-berry cranberry sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) tomato sauce
1 envelope onion soup mix

Directions

Place 1 tablespoon flour in oven bag; shake to coat. Place bag in an ungreased 13-in. x 9-in. baking pan; place brisket in bag.
Combine the cranberry sauce, soup, tomato sauce, soup mix and remaining flour; pour over beef. Seal bag. Cut slits in top of bag according to package directions.
Bake at 325° for 2-1/2 to 3 hours or until meat is tender. Carefully remove brisket from bag. Let stand 5 minutes before slicing. Thinly slice meat across the grain; serve with gravy. Yield: 12 servings.

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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Brisket in a Bag

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Reviewed on Mar. 29, 2013 by christinamazzella

The meat comes out so tender and the gravy is delicious

Reviewed on Oct. 18, 2012 by staceylyn

Oh my gosh.....this is soooo good! Everyone loved it! YUMMY Followed recipe exactly.

Reviewed on Apr. 06, 2012 by cdanjon

Tasty and super easy to make..

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!