Ingredients

The following ingredients have 4 Servings
  • 1 brisket (3 pounds) 
  • 2 tsp kosher salt 
  • black pepper 
  • 2 Tbsp flavorless oil 
  • 1 large onion, thinly sliced 
  • 2 Tbsp fennel seeds 
  • 1 Tbsp dried sage 
  • pinch crushed red pepper 
  • 1/4 tsp cayenne pepper 
  • 1 tsp dried thyme 
  • 1 tsp dried rosemary 
  • 1 clove garlic, minced 
  • one 12-ounce bottle hard apple cider 
  • 1 large apple, cut into thin wedges 
  • 2 Tbsp maple syrup 
  • 1 cup dry white wine 
  • chopped chives, for garnish 

Instruction

  • 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, 4-6 minutes. Transfer it to a slow cooker.
  • Add the onion to the skillet and cook, stirring, until soft, 5-7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary, and garlic and cook, stirring, for two 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 8-10 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. 
  • Note: As an alternative to the slow cooker, cook everything in a covered baking dish or Dutch oven in a 325 degree F oven until very tender, 3-4 hours.