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.
Serving
Suggestions
Editor's Note- This is a fresh beef brisket, not corned beef.
Originally Submitted
1/26/2012
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