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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
  • 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


  • Preheat oven to 325°. Place brisket in a roasting pan. In a small bowl, combine the water, chili sauce and soup mix; pour over meat. Cover and bake until meat is tender, 2-1/2 to 3 hours. Cool; cover and refrigerate overnight.
  • Preheat oven to 350°. Remove meat and cut into 1/4-in.-thick slices; return to the pan. Sprinkle with gingersnap crumbs. Cover and bake until heated through, 30-45 minutes.
Nutrition 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.

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