4 lbs beef brisket – fat trimmed and cut in to 3-inch cubes
2 cups beef broth
1 whole onion chopped
2 cloves garlic minced
16 oz white button or mini portobello mushrooms sliced
Salt and pepper to taste
2 Tablespoons Cucina Aurora Toasted Onion Dip Mix
1 teaspoon dried thyme
1 cup frozen peas
8 oz cream cheese
3 large parsnips – peeled and chopped
2 large golden potatoes peeled and cubed
3 Tablespoons butter
½ cup milk
Fresh parsley chopped for garnish

Pat beef dry with a paper towel to remove any excess moisture or juices. Season with salt and pepper as desired. In a large 5-quart crock pot, add beef, broth, onion, garlic, mushrooms, Onion dip mix, salt and pepper and thyme. Cook on high 4-6 hours or on low for 8 hours. The longer you cook the more tender the meat well be. About an hour before serving make the parsnip mash. In a medium sauce pot place the chopped parsnips and potatoes. Fill to cover with water. Bring to a boil and cook until the vegetables break apart slightly when a fork is inserted. Drain and return to the pot. Add butter, milk, salt and pepper and mash to desired smoothness. Set aside until ready to serve. About 30 minutes before serving, remove lid from crock pot. Using 2 forks shred the beef until all of it has been broken down into tender shreds. Add cream cheese by the tablespoon full and stir in peas. Make sure the cream cheese is fully incorporated before serving. Spoon over parsnip mash and garnish with fresh parsley