French Onion Portobello Brisket
1 fresh beef brisket (4 pounds)
1-3/4 cups sliced baby portobello mushrooms
1 small red onion, sliced
2 garlic cloves, minced
2 tablespoons butter
1 can (10-1/2 ounces) condensed French onion soup
1/4 cup dry white wine or beef broth
1/2 teaspoon coarsely ground pepper
Fresh sage, optional
Cut brisket in half; place in a 5-qt. slow cooker.
In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add 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. Yield: 9 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef.
Recipe found here: French Onion Portobello Brisket