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Brisket in a Bag Recipe

Brisket in a Bag Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 2-1/2 hours YIELD:12 servings

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

  • 1. Preheat oven to 325°. Place 1 tablespoon flour in oven bag; shake to coat. Place bag in an ungreased 13x9-in. baking pan; place brisket in bag.
  • 2. Combine 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.
  • 3. Bake 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 ounce-weight: 324 calories, 10g fat (3g saturated fat), 81mg cholesterol, 544mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 40g protein Diabetic Exchanges:1 starch, 6 lean meat

Reviews for Brisket in a Bag

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MY REVIEW
mamaknowsbest
Reviewed Oct. 7, 2013

"This may seem like a strange combination of ingredients but this recipe is delightful! I did however use mine in a crock pot as oppose to the oven. Worked great!! Not only did the house smell wonderful while cooking but flavorful gravy was wonderful served over mashed potatos. You will not be disapointed!"

MY REVIEW
christinamazzella
Reviewed Mar. 29, 2013

"The meat comes out so tender and the gravy is delicious"

MY REVIEW
staceylyn
Reviewed Oct. 18, 2012

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

MY REVIEW
cdanjon
Reviewed Apr. 6, 2012

"Tasty and super easy to make.."

MY REVIEW
Sask Mom
Reviewed Oct. 31, 2011

"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"

MY REVIEW
crankysad
Reviewed Oct. 28, 2010

"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."

MY REVIEW
eleyana
Reviewed Feb. 3, 2010

"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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Wine Pairings

Light-Bodied Red Wine

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