Description
Cranberries and apples makes this a delicious Fall dish!
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Directions
Cut brisket in half and place in a 5-6 quart crockpot. In a large bowl, combine the apple butter, wine, vinegar, pepper and salt. Stir in the tart apple, celery, onion, dried apples, cranberries and garlic. Pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat to a serving platter, slice and keep warm. Skim the fat from the remaining juices and transfer juice to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth and gradually stir into the pan. Bring to a boil; cook and stir for 2 more minutes or until thickened. Serve sauce with sliced meat. 8-10 servings.
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Ingredients
 4 pounds fresh beef brisket
1/2 cup apple butter
1/4 cup Ruby Port wine
2 T. apple cider vinegar
1 tsp. coarsely ground black pepper
1/2 tsp. salt
1 medium tart apple, peeled and cubed
1 celery rib, chopped
1 small red onion, chopped
1/3 cup dried apples, diced
1/3 cup dried cranberries
2 garlic cloves, minced
1 T. cornstarch
3 T. cold water
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