3 pounds of brisket
2 large onions
6 carrots cut into matchsticks
5 stalks of celery chopped (plus leaves if you have some)
6 cloves garlic chopped
1/4 cup of dried cranberries
6 Tbsp of cider vinegar
1/4 cup brown sugar
1/2 cup ketchup
3/4 cup stock (I used chicken)
3/4 cup red wine
A handful of fresh cut herbs (I used parsley and tarragon)
Step 1: Heat up a large skillet and add 1 tablespoon of oil. Spinkle all sides of your brisket with a couple pinches of salt and pepper. Add brisket to the sauté pan and brown on both sides (about 5 minutes per side). When brisket is browned, add to crock pot.
Step 2: In same skillet, add a touch more oil and sauté onions, celery, carrots and garlic for about 5-10 minutes, cooking the vegetables just a touch.
Step 3: Meanwhile in measuring cup add wine, stock, brown sugar, ketchup and vinegar. Whisk and set aside.
Step 4: When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
Step 5: Carefully pour vegetables and sauce over brisket, cook high 4-6 hours or on low 8-10 hours.
Step 6: When done, take out meat, let cool for 5 minutes or until easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.
Step 7: I like to serve the brisket on a large plate with a little gravy and all the vegetables surrounding the cut up brisket. I put the rest of the gravy in a serving bowl or serving container so my guests can enjoy some extra gravy on the side.