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.
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…
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.