• 3 pounds of brisket
  • salt
  • 2 large onions
  • 6 carrots
  • 5 stalks of celery (plus leaves if you have some)
  • 6 cloves garlic
  • 1/4 cup of cranberries (dried)
  • 6 tbl of cider vinegar
  • 1/4 brown sugar
  • 1/2 cup ketchup
  • 3/4 cup stock (i used chicken)
  • 3/4 cup red wine
  • fresh cut herbs, i used parsley and tarragon

i love brisket. it is one of my favorite holiday meals (they all seem to be though don’t they).

i have only made brisket in the oven so cooking brisket in a crock pot is new to me. i one again referred to my handy recipe book “the art of the slow cooker”. it has the best slow cooker recipes and has tons of idea’s on how to mix up flavors and dishes.

i came across this recipe the other day. i debated, a couple friends told me brisket in a crock pot never works out. it turns out rubbery or it just never really tastes right. i just considered that a challenge. can i do it? why not, i bought 2 briskets because i have 14 people to feed (not counting kids) so if i messed up, i could always go pick up a chicken to roast.

my house smells amazing…so good in fact i had to leave. i kept walking over to the crock pot to open the lid. i just wanted to see what was going on. did it work? will it taste good? yes and yes, it’s amazing! could this be my new way to cook brisket? YES! i just threw the other one in the crock pot. i’m sampling while i type.

{crock pot} sweet and sour brisket     adapted from “the art of the slow cooker”
  1. in a skillet with about a tbl of olive oil brown your brisket on both sides. about 5 minutes per side. put in crock pot when browned.
  2. in same skillet, add a touch more olive oil. saute onions, celery, carrots and garlic. saute for about 5-10 minutes browning the veg just a touch.
  3. meanwhile in measuring cup add wine, stock, brown sugar, ketchup and vinegar. whisk and set aside.
  4. when veg is done add cranberries and cook for another minute. pour in the wine mixture and add herbs. bring to a boil.
  5. pour veg and sauce over brisket, cook high 4-6 hours or on low 8-10.
  6. when done, take out your meat, cut, plate and spoon some veg over with a touch of gravy. put the rest of the gravy in a bowl or serving container so your guests can enjoy.
note on brisket: this dish can also be frozen. i would recommend using one of those throw away tins. place meat into, pour over sauce and when cool freeze. the morning of your dinner, take out to thaw and heat up in the oven till warm.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.