Cider Mushroom Brisket Recipe
1 fresh beef brisket (6 pounds)
2 jars (12 ounces each) mushroom gravy
1 cup apple cider or juice
1 envelope onion mushroom soup mix
1/3 cup crushed gingersnap cookies
Cut brisket into thirds; place in a 5- or 6-qt. slow cooker. In a large bowl, combine the gravy, cider, soup mix and cookie crumbs; pour over beef. Cover and cook on low for 6-8 hours or until meat is tender.
Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired. Yield: 12 servings.
Note: This is a fresh beef brisket, not corned beef.
Health and Wellness Associates