Ingredients
1 fresh beef brisket (6 pounds)2 jars (12 ounces each) mushroom gravy1 cup apple cider or juice1 envelope onion mushroom soup mix1/3 cup crushed gingersnap cookies
Preparation
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.
