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Cider Mushroom Brisket Recipe

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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

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Cider Mushroom Brisket Recipe

Prep: 10 min. Cook: 6 hours

Yield: 12 Servings

10 360 370

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
6 gingersnap cookies, crushed

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.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 6 ounces cooked meat with 1/2 cup cooking juices equals 336 calories, 11 g fat (4 g saturated fat), 101 mg cholesterol, 566 mg sodium, 9 g carbohydrate, trace fiber, 47 g protein. Diabetic Exchanges: 6 lean meat, 1/2 starch, 1/2 fat.

Originally published as Cider Mushroom Brisket in Taste of Home August/September 2009, p45

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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