Cider Mushroom Brisket Recipe

4.5 5 5
Cider Mushroom Brisket Recipe
Cider Mushroom Brisket Recipe photo by Taste of Home
Publisher Photo

Cider Mushroom Brisket Recipe

Read Reviews
4.5 5 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 6 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 6 hours

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. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Cider Mushroom Brisket in Taste of Home August/September 2009, p45

Nutritional 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.

  • 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
  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.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Cider Mushroom Brisket in Taste of Home August/September 2009, p45

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Reviews forCider Mushroom Brisket

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[email protected] User ID: 4345130 253691
Reviewed Sep. 5, 2016

"I haven't made this, but I would use powdered ginger or ginger paste in place of the cookies. I used crumbled cookies in gravy for sauerbraten, and it was disgusting. Ginger is great with beef but I want the flavor, not the goo.."

MY REVIEW
dstlaurent User ID: 7430789 235572
Reviewed Oct. 25, 2015

"I could have bought a very nice sirloin tip roast for the cost of this 3 lb brisket. not one person liked it. " Tolerable" and "please. don't make this again " . I myself would have given it a 3 or 4, but won't waste the money on ingredients ."

MY REVIEW
rushing31 User ID: 8027877 182443
Reviewed Nov. 12, 2014

"We substituted a chuck roast for the brisket to keep within our budget. My whole family really liked the flavors and it was super simple to make. I was a little worried about the cookies but it put just the right amount of spice and sweetness to the gravy. The cider also gave it a nice zing. We are keeping this recipe in our box to use again!"

MY REVIEW
Heidi15 User ID: 5014801 100461
Reviewed Nov. 10, 2010

"This dish was so easy to make. I didn't change a thing! Served with egg noodles and veggies, it was a perfect, simple meal!"

MY REVIEW
dylynne30 User ID: 255424 100459
Reviewed Sep. 14, 2010

"Meat was flavorful and tender. Couldn't believe adding ginger snaps would make such a flavorful gravy. Family LOVED it! will definitely make again!"

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