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Brisket of Beef

3 pounds beef brisket
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 crockpot; 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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