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Categories:
beef brisket baby portabella mushrooms red onion garlic butter condensed French onion soup white wine fresh coarse ground black pepper fresh sage
Viewed: 42 - Published at: 3 years agoIngredients
- 1 (4 lb) beef brisket
- 1 34 cups sliced baby portabella mushrooms
- 1 small red onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 (10 1/2 ounce) can condensed French onion soup
- 14 cup dry white wine or 14 cup beef broth
- 12 teaspoon fresh coarse ground black pepper
- fresh sage
Method
- Cut brisket in half; place in a 5 qt slow cooker.
- In a saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp-tender.
- Add in the soup, wine, and pepper; mix well.
- Pour mushroom mixture over beef.
- Cover and cook on LOW for 8-10 hours or until meat is tender.
- Garnish with sage, if desired.
