My mom makes this every year on my Dad’s birthday. It’s a family favorite. This recipe offers both crockpot and oven instructions for a fall-apart tender brisket.
Crockpot Method:
1. Place the brisket in a crockpot. Sprinkle both sides with salt and pepper.
2. Snip the dried apricots and place them over the meat.
3. In a separate bowl, combine the onion soup mix, currant jelly, brown sugar, ketchup, and dry wine. Pour this mixture over the brisket.
4. Cover the crockpot and set it on high for 8 hours. The brisket will be fall-apart tender.
Oven Method:
1. Place the brisket in a Dutch oven or a 9x13 roasting pan. Sprinkle both sides with salt and pepper.
2. Snip the dried apricots and place them over the meat.
3. In a separate bowl, combine the onion soup mix, currant jelly, brown sugar, ketchup, and dry wine. Pour this mixture over the brisket.
4. Set the oven to 350°F (175°C), cover the pan, and bake for about 2 hours.
5. Remove the brisket from the oven and allow it to cool.
6. Slice the meat and return it to the pan with the gravy.
7. When ready to serve, heat in a 350°F (175°C) oven, covered, for another 30 minutes.
