This favorite one-pot supper that can feed you and your family all week, especially as the leftovers get better the more the brisket soaks up the sauce! With this combination, you get big savory flavors from the brisket plus the earthiness of the mushrooms, rounded out by the saltiness from the bacon. Don’t be afraid of the vinegar sauce! The result is a sweet, syrupy, and sour accompaniment to the meat.
Recipe from Own Your Kitchen by Anne Burrell and Suzanne Lenzer
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