Quick And Easy Mushroom Brisket 1 (4 to 5 pound) beef brisket
1 envelope dry onion soup mix 1 (4 ounce) can mushrooms, undrained Place brisket in 4 quart slow cooker with fat side up, cutting to fit the cooker if necessary. In a mixing bowl, combine dry onion soup mix with mushrooms and their liquid. Spread onion soup mixture over top of brisket. Cover; cook on low for 10 to 14 hours, or until meat is tender but not dry. Remove brisket from slow cooker and allow to rest for 10 minutes. Cut across the grain into thin slices. Serve with meat juices poured over top of sliced meat. Makes 8 to 10 servings. Enjoy. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
