Lunch / Dinner
Jam-packed with fall flavors, it’s hard to go wrong with brisket cooked until melt-in-your-mouth tender and doused in gravy. Fall is the time of year when you break out the slow cooker, and brisket is one of those cuts of meat that when cooked low and slow goes from tough to tender.
This roast is cooked just long enough to be tender enough to cut into slices. If you prefer chunks of roast, let it cook a little longer.
Cook bacon in a sauté pan until crisp. Transfer to a paper-towel-line plate; set aside.
Sear brisket in bacon drippings over high heat until browned on both sides, 5–7 minutes; transfer to a plate. Reduce heat to medium-high and add onion, celery, garlic, and tomato paste; cook 2 minutes.
Deglaze pan with apple juice, and reduce by half, 3 minutes; transfer to a 6- to 8-qt. slow cooker. Add cider and maple syrup; top with brisket. Cover slow cooker and cook on high setting, 4½ hours.
Add parsnips, apples, and potato; cook until fork-tender, about 1 hour. Remove brisket; tent with foil. With a slotted spoon, transfer parsnips, apples, and potato to a food processor. Add butter, thyme, and rosemary; pulse until smooth and season with salt and pepper.
Strain braising liquid into a saucepan; reduce to 2 cups, 11–12 minutes. Discard solids.
Whisk together cornstarch, vinegar, and water, then into sauce. Boil 1 minute; season with salt and pepper. Garnish mash with bacon.
For the best browning and flavor, leave the fat cap on the brisket while searing and braising.
For the creamiest mash, pulse vegetables and butter together just until smooth.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 13g 65%
Cholesterol 176mg 58%
Sodium 301mg 12%
Carbs 37g 12%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.