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Brisket with Gingersnap Gravy

 Brisket with Gingersnap Gravy
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
16-18 ServingsPrep: 2-1/2 hours + chilling Bake: 30 min.


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


  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.