| Level: | Easy |
| Total: | 10 hr 45 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 brisket (3 pounds)
- 2 teaspoons kosher salt
- Black pepper
- 2 tablespoons flavorless oil
- 1 large onion, thinly sliced
- 2 tablespoons fennel seeds
- 1 tablespoon dried sage
- Pinch crushed red pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 clove garlic, minced
- One 12-ounce bottle hard apple cider
- 1 large apple, cut into thin wedges
- 2 tablespoons maple syrup
- 1 cup dry white wine
- Chopped chives, for garnish
Instructions
- Season both sides of the brisket with the salt and a few turns of pepper.
- In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
- Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
- Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 587 |
| Total Fat | 42 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 31 g |
| Cholesterol | 160 mg |
| Sodium | 576 mg |
Reviews
Is this what it is? I thought it would be better. Try it again! Mike Stice.
I followed the slow cooker directions except I did forget the garlic. Even went out and bought apple hard cider. Disappointed with the taste. My husband said it was fine. The brisket I bought did not have a “fat cap.” I wonder if that affected the taste.
What can I use instead of hard cider (no alcohol)?
We made this for Half Hanukkah along with Molly’s latkes with caramelized onion sour cream. I added an extra apple and did two mediumish onions, and they were such an amazing accompaniment to the beef. I don’t think I ever would have thought about wanting a tangy brisket, but that’s the only way I can think to describe it. Phenomenal! I’ve been asked to make this so many more times to be certain it will always turn out so delicious.
Can’t wait to try it,always love a great brisket !! Thanks for the recipe !!!!
Just made this for Rosh Hashana dinner on Saturday. It was my first time hosting the dinner and making the entire meal on my own, not to mention my first time ever making brisket. I have to say, this recipe could not have been easier. It was really helpful to both read the recipe and watch the video above. I don’t have a slow cooker, so I made it in a 7qt Dutch oven and cooked it for about 3.5 hours. I followed the recipe exactly- no adjustments. It was a huge hit. I was worried that the maple syrup might make it too sweet, but that was not the case. It gave it a rich taste with a slight tanginess, but was far from sweet. The hard cider was an excellent addition. Will definitely be making this again!
Made this for Easter and the family loved it. Even my son who is a super picky eater loved it. Tasted unbelievable. Will definitely make again. Thanks!!
I cant wait to make this. I’m having my friends over for passover. What kind of apple cider do you use. Thank you.
Made this for a fall brunch and served it with Molly’s challah waffles – both were delicious!
I think this would be way better and cheaper with pork but I realize it’s for Rosh Hashana. 🙂