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Sweet and savory crockpot brisket or corned beef
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Recipe for a large crockpot. The meat and vegetables come out very tender. Use the cabbage when you make corned beef instead of plain beef brisket.The meat tastes great either hot or cold! This is a tad on the sweet side but we love it that way!

Serves: 8

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American Meat Entree

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Ingredients

5 pounds beef brisket or corned beef brisket
5 medium red potatoes, cut in quarters
1 large onion - cut into wedges
3 large carrots cut in chunks
optional :1 medium head of cabbage - cut into thick wedges for the corned beef
3 cups apple juice
1 cup sweet white wine
1 cup brown sugar
1 tablespoon Dijon mustard

Directions

  1. Place potatoes, onion and carrots in a large slow cooker.
  2. Add the brisket or corned beef over vegetables
  3. Combine apple juice, wine , brown sugar and mustard in a medium bowl.If you have corned beef, add the packet of pickling spice
  4. Pour mixture over meat.
  5. Cover and cook on high for approx 6 hours or on low for 10-12 hours OR until meat is fork tender
  6. Place the cabbage ( if using) over the meat the last 1 1/2 hours of cooking
  7. Remove cabbage, meat and vegetables and let all cool.
  8. When meat is cold, slice across the grain
  9. Reheat the brisket, and vegetables before serving.
  10. Cold brisket makes great sandwiches too!
  11. Optional: For gravy, remove some of the cooking liquid in the pot and thicken with some flour for desired consistency

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