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Brisket with Gingersnap Gravy Recipe

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

This recipe is:

Diabetic Friendly

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Brisket with Gingersnap Gravy Recipe

Prep: 2-1/2 hours + chilling Bake: 30 min.

Yield: 16-18 Servings

150 30 180

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

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.
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.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 1 serving equals 181 calories, 6 g fat (2 g saturated fat), 53 mg cholesterol, 345 mg sodium, 5 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 4 lean meat.

Originally published as Brisket with Gingersnap Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p57

Light-Bodied Red Wine

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

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(1-1) of 1 reviews

Reviewed on Aug. 11, 2011 by Regi M

I will be trying this because I like the idea of using gingersnaps but I'll use beef stock/broth instead of water and I'm thinking of adding a little maple syrup. I'll report back.