Categories: Beef, Main Dish, Slow Cooker
Ingredients
- 1 (4 lb) beef brisket
- 1/2 cup apple butter
- 1/4 cup ruby port
- 2 tablespoons cider vinegar
- 1 teaspoon fresh coarse ground black pepper
- 1/2 teaspoon salt
- 1 medium tart apple , peeled and cubed
- 1 celery rib , chopped
- 1 small red onion , chopped
- 1⁄3; cup dried apple , chopped
- 1⁄3; cup dried cranberries
- 2 garlic cloves , minced
- 1 tablespoon cornstarch
- 3 tablespoons cold water
Directions
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Cut brisket in half; place in a 5-quart slow cooker.
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In a bowl, combine the apple butter, wine, vinegar, pepper and salt.
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Stir in the tart apple, celery, onion, dried apples, cranberries, and garlic.
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Pour over brisket.
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Cover and cook on LOW for 8-10 hours or until meat is tender.
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Remove meat to a serving platter; keep warm.
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Skim fat from cooking juices; transfer to a small saucepan.
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Bring liquid to a boil.
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Combine cornstarch and water until smooth; gradually stir into the pan.
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Bring to a boil; cook and stir for 2 minutes or until thickened; serve with meat.