Ingredients
1 fresh beef brisket (4 pounds)1/2 cup apple butter1/4 cup ruby port wine2 tablespoons cider vinegar1 teaspoon coarsely ground pepper1/2 teaspoon salt1 medium tart apple, peeled and cubed1 celery rib, chopped1 small red onion, chopped1/3 cup dried apples, diced1/3 cup dried cranberries2 garlic cloves, minced1 tablespoon cornstarch3 tablespoons cold water
Preparation
Cut brisket in half; place in a 5-quart slow cooker.
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; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
