Brisket of Beef
Yield
4 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef brisket
|
|
| 2 | cups |
water
|
|
| 1 | cup |
tomatoes
stewed |
|
| 6 | each |
gingersnap cookies
|
*
|
| 1 | each |
onion soup mix
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef brisket
|
|
| 473 | ml |
water
|
|
| 237 | ml |
tomatoes
stewed |
|
| 6 | each |
gingersnap cookies
|
*
|
| 1 | each |
onion soup mix
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
This can be cooked either in slow cooker or the oven.
Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat.
Pour the can of stewed tomatoes over the brisket.
Place the cookies in the liquid, not on the meat.
You can break them up to fit.
Seal the pan securely with aluminum foil.
(If in a slow cooker just put on the lid.)
Bake at 325℉ (160℃) for three hours without peeking.
Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy.
Reseal and bake at 225 degrees F for about one hour.
Make sure all the meat slices are covered by the liquid so the meat does not dry out.
