Brisket for brunch

Ingredients:

• 1 beef brisket (1.3 kg)
• 2 teaspoons coarse salt
• Black pepper
• 2 tablespoons of odorless vegetable oil
• 1 large onion, thinly sliced
• 2 tablespoons fennel seeds
• 1 tbsp dried sage
• A pinch of crushed red pepper
• 1/4 tsp cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 clove garlic, minced
• 1 bottle (0.33 l) of alcoholic apple cider
• 1 large apple, thinly sliced
• 2 tbsp. maple syrup
• 1 cup dry white wine
• Chopped green onions for serving
• Special equipment: slow cooker

Preparation:

1. Season the brisket with salt and pepper on both sides. Heat oil in a large skillet or saucepan over medium-high heat. Cook the brisket on both sides until browned, 4–6 minutes. Transfer to a slow cooker.
2. Add the onion to the skillet and cook, stirring, until softened, 5–7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne pepper, thyme, rosemary, and garlic and cook, stirring, for another 2 minutes. Pour 1/2 cup of cider into the skillet and stir, scraping up any browned bits. Transfer everything to the slow cooker. Add the apple, maple syrup, wine, and the remaining 1 cup of cider to the slow cooker.
3. Cover and cook on low for 8–10 hours or overnight. Transfer the brisket to a cutting board and let rest for 15 minutes.
4. Trim off any excess fat, slice the meat across the grain, and then transfer to a serving platter. Carefully pour the slow cooker sauce over the meat, sprinkle with chopped green onions, and serve.
   
   Brisket in the oven:
   If you don't have a slow cooker, bake in a covered baking dish or Dutch oven at 325°F (160°C) until very tender, 3 to 4 hours.