Aunt Jinnys Tangy Beef Brisket Recipes
TANGY BEEF BRISKET
We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 12-14 servings (6 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes. , Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.
Nutrition Facts : Calories 458 calories, Fat 15g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 1033mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 40g protein.
AUNT JINNY'S TANGY BEEF BRISKET
This is an easy, delicious one pot winter dinner passed down from my Aunt Jinny who never made anything that wasn't absolutely fabulous!!
Provided by Shannon
Categories Roasts
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place brisket in a 10x15 inch roasting pan. Add the crushed ginger snaps around the brisket. In a separate small bowl, combine the onion soup mix with the water. Mix well and pour over the brisket. Then pour the chili sauce over the brisket.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Add the carrots, potatoes and onion to the roasting pan around the brisket.
- Bake at 350 degrees F (175 degrees C) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.
Nutrition Facts : Calories 968.7 calories, Carbohydrate 146.6 g, Cholesterol 92.4 mg, Fat 24.8 g, Fiber 15.7 g, Protein 44.1 g, SaturatedFat 8.8 g, Sodium 1516.8 mg, Sugar 22.1 g
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