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Slow Cooker Brisket Of Beef With Gingersnap And Tomato Gravy
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- #89807
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
1 comment
ingredients
3 pounds brisket
1 cup stewed tomatoes
1 onion soup mix
2 cups water
6 gingersnap cookies
salt and pepper, to taste
directions
Place the brisket in a roasting pan.
Mix the onion soup with the 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 degrees F 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 degrees F for about one hour.
Crock Pot Directions: Place the beef brisket in the crock pot.
Combine the onion soup mix with the water until mixed. Pour over the brisket. Pour the undrained tomatoes over the top.
Place the broken cookies in the onion soup liquid in the bottom of the crock (you don't want them on top of the brisket).
Cover crock pot and cook on low for 6-8 hours. Do not stir.
Remove the brisket from the crock pot and place on a cutting board. Using a carving knife, slice it thinly against the grain. Return the sliced meat to the crock pot, nestling the slices into the gravy so they are covered.
Cover crock pot and cook on low for 2 hours.
This is tender and delicious. The gravy is great over rice or wide noodles.
added by
cookin_ladies
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
412 calories, 18 grams fat, 12 grams carbohydrates, 49 grams protein per serving. This recipe is low in carbs.
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reviews & comments
I made this recipe according to instructions, except for the ginger snap cookies. The meat turned out lovely and tender after 6 1/2 hours. I added corn starch to thicken it. It was way too salty, so it did not go down well with my family of 4. I think I will try one of the other recipes next time.
Try using the lower sodium onion soup mix or only half the amount called for in the recipe if you find it too salty.
November 26, 2008
Though I did not originally find this recipe on this site, I found it several years ago somewhere else, I have made this many times. Every time it comes out delicious and there are never any leftovers :)
October 22, 2006
This had a nice flavor, but had way too much liquid. Next time I make it, I will reduce the water to 1 cup. Even so, cornstarch is needed to thicken up the sauce. I will also add more gingersnaps to give it more spice. A tip: I dissolved the gingersnaps with the onion soup mix in the water before adding those ingredients to the slow cooker.