Aunt Jinny's Tangy Beef Brisket recipe

4 servings

2 pounds beef brisket

15 gingersnap cookies, crushed

2 (1 ounce) packages dry onion soup mix

2 cups water

1 (12 fluid ounce) can or bottle chili sauce

1 pound baby carrots

15 small red potatoes, cubed

1 onion, chopped

2 cups water

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.