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4 pounds fresh beef brisket
1 envelope dry onion soup mix
1 can mushroom -- undrained (4 ounces)
Trim all excess fat from brisket. Combine onion soup mix with mushrooms
and their liquid. Place brisket in slow cooker with fat side up, cutting to
fit if necessary. Spread onion soup mixture over top of brisket,
moistening well. Cover and cook on Low 10 to 14 hours.
Remove briskey and cut across the grain into thin slices. Serve with meat
juices poured over top of slices.
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