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Post by ellise on Jul 21, 2005 17:10:53 GMT 10
4 - 5 pounds fresh beef brisket 1 envelope dry onion soup mix 1 can (4 ounces) mushrooms, with liquid
Trim all excess fat from meat. Combine soup mix with mushrooms and mushroom liquid. Place meat in greased 4 1/2 to 6 quart slow cooker, cutting to fit if necessary. Spread onion soup mixture over brisket, moistening well. Cover and cook on low heat for 10 - 14 hours. Remove meat and cut across the grain into thin slices. Serve with meat juices poured over top slices.
Makes 6 - 8 Servings
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