Beef Brisket With Ginger Snap Gravy

Growing up in Missouri, I had eaten corned beef brisket and barbecue brisket. It just seemed that was the only way to prepare this cut of beef. Well, being the creative cook who loves to experiment on his family and friends, I decided to come up with a recipe. The Ginger Snaps just adds the greatest flavor to this dripping gravy. This is a great company dinner recipe that every one loves.

Beef Brisket with Ginger Snap Gravy

4-8 pound Beef Brisket (leftovers are just as good)

2 cans whole berry cranberry sauce

2 envelopes of Lipton Onion Soup Mix

1 cup to 2 cup ground Ginger Snap cookies

Preheat oven to 350 degrees

Trim the excess fat from your brisket and either place in cooking bag or foil lined baking dish. Mix cranberry sauce and onion soup mix together and pour over brisket.

Seal tightly.

Place in center of oven and slow cook half hour to 3/4 hour per pound.

Once the brisket is cooked, remove from bag or pan. Pour dripping into a large sauce pan.

Bring this mixture to a slow boil.


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