Brisket of Beef<\/p>\n
<\/p>\n
3 lb. beef brisket<\/p>\n
16 oz. can stewed tomatoes<\/p>\n
1 envelope onion soup mix<\/p>\n
2 C. water<\/p>\n
6 ginger snaps<\/p>\n
salt and pepper, to taste<\/p>\n
<\/p>\n
Put the brisket in a crockpot; mix the onion soup with 2 C. of water and pour it over the meat.\u00a0 Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on\u00a0 the meat.\u00a0 You can break them up to fit.\u00a0 Cover. Cook on low setting for 6 to 8 hours without peeking.\u00a0 Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Cover and cook on low for 2 more hours.\u00a0 Make sure all the meat slices are covered by the liquid so the meat does not dry out. This is tender and delicious. The gravy is great over rice or wide noodles.<\/p>\n","protected":false},"excerpt":{"rendered":"
Brisket of Beef 3 lb. beef brisket 16 oz. can stewed tomatoes 1 envelope onion soup mix 2 C. water 6 ginger snaps salt and pepper, to taste Put the brisket in a crockpot; mix the onion soup with 2 C. of water and pour it over the meat.\u00a0 Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on\u00a0 the meat.\u00a0 You can break them up to fit.\u00a0 Cover. Cook on…<\/p>\n