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

1. Cut brisket in half; place in a 5-quart slow cooker.

2. In a bowl, combine the apple butter, wine, vinegar, pepper and salt.

3. Stir in the tart apple, celery, onion, dried apples, cranberries, and garlic.

4. Pour over brisket.

5. Cover and cook on LOW for 8-10 hours or until meat is tender.

6. Remove meat to a serving platter; keep warm.

7. Skim fat from cooking juices; transfer to a small saucepan.

8. Bring liquid to a boil.

9. Combine cornstarch and water until smooth; gradually stir into the pan.

10. Bring to a boil; cook and stir for 2 minutes or until thickened; serve with meat.

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