Cider Mushroom Brisket Recipe

Ingredients

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

Directions

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.

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