Dinner Tonight: Apple and Onion Brisket

I had leftover apple cider from my Caramel Apple Cider Cupcakes, so I decided to use it to make a brisket…and it was perfect!  If you don’t have cider in your house, just substitute apple juice instead.  You’ll also notice below that I added my quick and easy Smashed Sweet Potato recipe to this as well…brisket and sweet potatoes are the perfect cold night supper.
  
Shopping List
2-3 pound brisket (it will be in the meat case at the grocery store. It will most likely say “trimmed”.)
1 onion, sliced
5 cups apple cider (or juice)
3 tablespoons vegetable oil
Lots of salt and pepper
Heat vegetable oil in large pot over medium-high heat, salt and pepper FAT SIDE OF BRISKET and lay down in pot to brown 4-5 minutes. While that side is browning, salt and pepper the other side that’s now facing up. Flip brisket over (so now the fat side is up) and brown the other side an additional 4-5 minutes.
In your slow cooker, place half of your onions on the bottom, then top the onions with your browned brisket.  Layer the second half of your onions on top of the brisket.  Pour cider over the top.  Close the lid and cook on low all day (8 to 10 hours) or on high 4 to 5 hours.
Remove brisket from slow cooker and let it rest about 10 minutes on the counter (covered with foil to keep it warm).  Slice brisket and then serve it with the onions from the slow cooker.
To go along side it, we had Smashed Sweet Potatoes…

Shopping List
3 sweet potatoes
2 tablespoons butter
3 tablespoons maple syrup
Salt and Pepper

Peel and chop your sweet potatoes into chunks.  Place sweet potato pieces in a pot of water and bring to a boil.  Let the potatoes boil until fork tender (about 10 minutes or so depending on how big your pieces are).  Drain water off potatoes once they’re fork tender.  Add butter, syrup and a nice pinch of S&P to your pot.  Using a potato masher (or fork), mash up potatoes.  Serve along side your brisket.

Enjoy your cozy dinner tonight!

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  • Sheaffer {Pinterest Told Me To} September 20, 2013 at 11:18 am

    You know I love a brisket. This is going in the rotation for sure.

  • Paula September 20, 2013 at 12:24 pm

    Shay, I have a question! Your Crockpot Oatmeal! I have made it twice. Once it burnt. Once too dry. I so badly want it to work. Any suggestions? I even woke up at 2am to prevent burning. I added 1 1/4 cups water instead this time.

  • jen September 20, 2013 at 12:29 pm

    Yes, please!!!! I've never made brisket…that's got to change! 😉

  • Mix and Match Mama September 20, 2013 at 12:48 pm

    Hmmm…Paula, I'm so sorry! I've made it four times without any problems. Here are my thoughts…
    1. Your slow cooker is too hot. It might be cooking the oatmeal too much.

    2. You are thinking this oatmeal is going to look more soupy than it is. It really is thick oatmeal, change your expectations of it!

    3. Pam your slow cooker really well to prevent sticking.

    4. Try another recipe :). Sometimes, it's just not meant to be.

    Have a great weekend!

  • Sugar Spun Sisters September 20, 2013 at 1:22 pm

    Wow! This looks so yummy! Very hungry now…

    Eve & Faye x
    Sugar Spun Sisters – A blog about cosmetics, clothes & coeliac disease

  • Amanda Garcia September 20, 2013 at 6:15 pm

    Hi Shay!

    Love the brisket recipe – I will be making it soon! I usually make mine with a dry onion soup packet and water for the flavoring, so this will be a great fall switch-up! I have a question – why do you let the brisket rest for 10 minutes…I know with steak we do this, so it makes sense for other red meat… but I guess I don't know why! Oh, and do you think maybe Paula was using quick-cooking, one minute oats by mistake? I have yet to try that oatmeal recipe but am looking forward to it.

    Thanks!
    Amanda

  • Mix and Match Mama September 20, 2013 at 7:25 pm

    Yes! Letting it rest is always a good thing. Since it's been slow cooking all day, it will be tender regardless but it never hurts to let it rest.

  • Anonymous September 24, 2013 at 1:18 am

    I saw you on GMT, and decided to try your "3 Ingredient Pumpkin-Chocolate Chip Muffins." One word: DELICIOUS!

  • MZ September 14, 2014 at 8:28 pm

    I made this yesterday and..WOW!!! It was so delicious. Thanks for helping this mama make some yummy and easy food!

  • Ramona August 23, 2015 at 9:18 pm

    My husband said he wanted to try brisket again after being on a strict diet where he wasn't allowed to eat red meat. I knew you would come through with a recipe. I love that it's a slow cooker one too. I can't wait to make it. Thanks!

  • Melissa D. November 11, 2015 at 2:59 pm

    I realize that this recipe is from a while ago, but thought I'd ask the question anyway. Do you put the brisket in the crockpot fat side down or fat side up?