- olive oil
- 4-6 onions- slice onion in half and then slice each half into thin slices
- 2 packages of sliced portobello mushrooms
- 1 package onion soup (We use Goodman’s onion soup mix.)
- 1 can whole cranberries
- 3-4 Lb. beef brisket
Generally I make this brisket on the stovetop in an 8 quart stockpot. Everything is made in one pot and easy! However, it can be made in the slow cooker if desired. Add a generous amount of olive oil in the pot and sauté the onions and mushrooms together. I generally use a whole bag of onions and a few packages of mushrooms. It seems like a lot but I promise it isn’t and adds so much flavor!
I then sear the meat and add the other ingredients. You can still sauté the onions and mushrooms on the stovetop and sear the meat before transferring it all in the crockpot if doing this in the slow cooker. I did that for this recipe. However if you want to cut back on time (and extra pots) I’m sure you can just add the onions and mushrooms to the bottom of the crockpot and then add the meat. Either way you will top the meat with the onion dip and can of cranberries. Flip it so all ingredient mix to the bottom. On the stovetop, I cook for several hours (depending on the size of the meat), flipping the meat every hour until the meat is done (fork comes out easily). If using the slow cooker, set the crockpot on low for 6-8 hours depending on the size of the meat. When the brisket is finished cooking, slice the meat against the grain and return it to the pot to soak up the juices. Keep it on the warm setting and serve the brisket with the onions and mushrooms and broth when ready!
**Note: This can be made the day before and reheated.