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Brisket of Beef
3 pounds beef brisket
1 16 oz can stewed tomatoes
1 envelope onion soup mix
2 cups water
6 ginger snaps
salt and pepper -- to taste
Put the brisket in a slow cooker; mix the onion soup with 2 cups of water and pour it over the meat. Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on the meat. You can break them up to fit. Cover. Cook on low setting for 6 to 8 hours without peeking. 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. 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.
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