Slow-Cooked Autumn Brisket |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This savory brisket that gets amazing flavor from slow-cooking all day with cabbage, sweet potato, onion and apples. Put it together in the morning, and you'll be welcomed home by the comforting aromas of this mouthwatering dish. Ingredients:
1 (3 pound) boneless beef brisket |
1 small head cabbage, cut into wedges |
1 large sweet potato, peeled and cut into 1-inch pieces |
1 large onion, cut into wedges |
1 medium granny smith apple, cored and cut into wedges |
2 (10.75 ounce) cans campbell's® condensed cream of celery soup (regular or 98% fat free) |
1 cup water |
2 teaspoons caraway seeds (optional) |
Directions:
1. Place the brisket in a 6-quart slow cooker. Top with the cabbage, sweet potato, onion and apple. Stir the soup, water and caraway seed, if desired, in a small bowl. Pour the soup mixture over the brisket and vegetable mixture.
2. Cover and cook on LOW for 8 to 9 hours* or until the brisket is fork-tender. Season as desired.
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