Recipe: Brisket of Beef with Gingersnap Gravy

Brisket of Beef with Gingersnap Gravy
Source: Barbara Zeger
Servings: 6 Preparation Time :

This is easy, makes its own great gravy and tastes even better as leftovers.

1 (3 pound) brisket
1 cup stewed tomatoes
1 onion soup mix
2 cups water
6 ginger snap cookies.
salt & pepper to taste

Place the brisket in a roasting pan.

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.

Bake at 325 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. Make sure all the meat slices are covered by the liquid so the meat does not dry out.

Reseal and bake at 225 for about one hour.

This is tender and delicious. The gravy is great over rice or wide noodles.