Directions:
- Place brisket in a roasting pan. In a small bowl, combine the water, chili sauce and soup mix; pour over meat. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Cool; cover and refrigerate overnight.
- Remove meat and cut into 1/4-in.-thick slices; return to the pan. Sprinkle with gingersnap crumbs. Cover and bake at 350° for 30-45 minutes or until heated through. Yield: 16-18 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.45 Kcal (1275 kJ) | ||
| Calories from fat | 193.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.48g | 33% | |
|---|---|---|---|
| Cholesterol | 76.55mg | 26% | |
| Sodium | 1945.22mg | 81% | |
| Potassium | 479.29mg | 10% | |
| Total Carbs | 4.55g | 2% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 21.81g | 44% | |
| Vitamin C | 40.3mg | 67% | |
| Iron | 3.1mg | 17% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 176.99 Kcal (741 kJ) | ||
| Calories from fat | 112.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.49g | 33% | |
|---|---|---|---|
| Cholesterol | 44.5mg | 26% | |
| Sodium | 1130.84mg | 81% | |
| Potassium | 278.63mg | 10% | |
| Total Carbs | 2.64g | 2% | |
| Sugars | 1.09g | 7% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 12.68g | 44% | |
| Vitamin C | 23.4mg | 67% | |
| Iron | 1.8mg | 17% | |
| Calcium | 9.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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