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.

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.

Take your Ginger Snaps and place in double plastic bag, use rolling pin to crush the Ginger Snaps.

Once you have them crushed, place in measuring cup and add hot water to make a nice thick rue.

Slowly add mixture to your drippings till you have the gravy at the consistency you want.

Serve with Mashed Potatoes and a green vegetable

Of course, don't forget the bread to soak up this wonderful gravy.

By: LB Richards

Article Directory: http://www.articledashboard.com