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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
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Apple juice and gingersnaps give an autumn feel to this tender, slow-cooked brisket. Itâs quick to prep, and the mouthwatering aroma will linger for hours.Colleen Weston, Denver, Colorado 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:
1. 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.
2. Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired. Yield: 12 servings.
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