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Cider Mushroom Brisket

Apple juice and gingersnaps give an autumn feel to this tender, slow-cooked brisket. It’s quick to prep, and the mouthwatering aroma will linger for hours.—Colleen Weston, Denver, Colorado
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    12 servings

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.
Nutrition Facts
6 ounce-weight: 336 calories, 11g fat (4g saturated fat), 101mg cholesterol, 566mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 47g protein. Diabetic Exchanges: 6 lean meat, 1/2 starch, 1/2 fat.

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