Tangy Tomato Brisket

Page 180

| Course Type: Main Courses

(1 review)

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Recipe Review

This was great. I put it in the oven to cook overnight. The next morning I cooled it and put in the fridge for our meal the next night. When I was ready to reheat I took it out and sliced it thinly and then reheated in the sauce and let simmer until my biscuits were done. We had it with biscuits and some spring veggies. So tender and delicious. I didn't have any chili sauce and wanted it a little on the spicy side so I substituted some cocktail sauce for part of the liquid and used ketchup for the rest. Ree had suggested using either ketchup or chili sauce along with the onion soup mix and water.

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