Brisket with Gingersnap Gravy Recipe

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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
TOTAL TIME: Prep: 2-1/2 hours + chilling Bake: 30 min.
MAKES:16-18 servings
TOTAL TIME: Prep: 2-1/2 hours + chilling Bake: 30 min.
MAKES: 16-18 servings


  • 1 beef brisket (about 5 pounds)
  • 1 cup water
  • 3/4 cup chili sauce
  • 1 envelope onion soup mix
  • 5 to 6 gingersnaps, crushed

Nutritional Facts

1 slice: 181 calories, 6g fat (2g saturated fat), 53mg cholesterol, 345mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 26g protein. Diabetic Exchanges: 4 lean meat.


  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.
Editor's Note: This is a fresh beef brisket, not corned beef.
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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Regi M User ID: 4585753 120793
Reviewed Aug. 11, 2011

"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."

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