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Apple White Wine Beef Brisket

Apple White Wine Beef Brisket
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Imperial (US)
Try our new Apple White Wine Beef Brisket Recipe, completely inspired by and modified from a Chef Molly Yeh recipe, but made with our Old York Cellars Wine & Honey 😍 Thank you Chef Molly for your delicious inspiration! 🥂
  • 3 lbs Beef Brisket
  • 2 tsps Kosher Salt
  • Black Pepper
  • 2 tbsps Flavorless Oil
  • 1 Large Onion, thinly sliced
  • 2 tbsps Fennel Seeds
  • 1 tbsp Dried Sage
  • Pinch of Crushed Red Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 Clove of Garlic, minced
  • 3/4 Of a Bottle of Old York Cellars Apple Wine
  • 1 Large apple, cut into thin wedges
  • 2 tbsps Old York Cellars Honey
  • Chopped Chives for garnish

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, 4-6 minutes. Transfer it to a slow cooker.

Add the onion to the skillet and cook, stirring, until soft, 5-7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary, and garlic and cook, stirring, for two more minutes. Pour 1/2 cup Old York Cellars Apple Wine 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, Old York Cellars Honey, 2 cups of Old York Cellars Apple Wine to the slow cooker.

Cover and cook on low for 8-10 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. 

Note: As an alternative to the slow cooker, cook everything in a covered baking dish or Dutch oven in a 325 degree F oven until very tender, 3-4 hours.