Ingredients
Units
Scale
- 3 lb brisket
- 2 Tbsp neutral oil
- 2 large onions
- 6 carrots, cut into matchsticks
- 5 stalks of celery, chopped (+ leaves if you have)
- 6 cloves garlic, chopped
- ¼ cup dried cranberries
- 6 Tbsp cider vinegar
- ¼ cup brown sugar
- ½ cup ketchup
- ¾ cup stock (I used chicken)
- ¾ cup red wine
- a handful of fresh cut herbs (I used parsley and tarragon)
Instructions
- Heat up a large skillet and add 1 Tbsp oil. Sprinkle all sides of your brisket with a couple pinches of salt and pepper. Add brisket to the sauté pan and brown on both sides (about 5 minutes per side). When brisket is browned, add to crock pot.
- In same skillet, add a touch more oil and sauté onions, celery, carrots and garlic for about 5-10 minutes, cooking the vegetables just a touch.
- Meanwhile in measuring cup add wine, stock, brown sugar, ketchup and vinegar. Whisk and set aside.
- When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
- Carefully pour vegetables and sauce over brisket, cook high 4-6 hours or on low 8-10 hours.
- When done, take out meat, let cool for 5 minutes or until easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.
Notes
- I like to serve the brisket on a large plate with a little gravy and all the vegetables surrounding the cut up brisket. I put the rest of the gravy in a serving bowl or serving container so my guests can enjoy some extra gravy on the side.
- This dish can also be frozen if you wanted to prepare ahead. I would recommend using one of those throwaway tins (which makes for easy clean up). Place meat into tin, pour over sauce and when cool freeze. The morning of your dinner, take out to thaw and heat up in the oven till warm.
- Prep Time: 10 minutes
- Cook Time: 4-10 hours
- Category: Entree
- Method: Slow Cooker
- Cuisine: Ashkenazi