Recipe: Cider Mushroom Brisket

1 fresh beef brisket (6 pounds)
2 jars (12 ounces each) mushroom gravy
1 cup apple cider or juice
1 envelope onion mushroom soup
6 gingersnap cookies, crushed

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.

2. Cover and cook on low for 6-8 hours or until meat is tender.

3. Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired. Yield: 12 servings

Taken from Taste of Home Holiday 2010