Sunday, August 22, 2010

Cider Mushroom Brisket

Tonight I took it easy on myself again and plugged in the slow cooker to make Cider Mushroom Brisket. Crushed gingersnap cookies are an interesting ingredient. This recipe was another hit of the weekend.

Cider Mushroom Brisket

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
6 gingersnap cookies, crushed

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.

Note: This is a fresh beef brisket, not corned beef

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