BRUNCH BRISKET

Brunch Brisket image

Provided by Molly Yeh

Time 10h45m

Yield 8 servings

Number Of Ingredients 17

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1 brisket (3 pounds)
2 teaspoons kosher salt
Black pepper
2 tablespoons flavorless oil
1 large onion, thinly sliced
2 tablespoons fennel seeds
1 tablespoon dried sage
Pinch crushed red pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 clove garlic, minced
One 12-ounce bottle hard apple cider
1 large apple, cut into thin wedges
2 tablespoons maple syrup
1 cup dry white wine
Chopped chives, for garnish

Steps:

Season both sides of the brisket with the salt and a few turns of pepper.
In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.