Published: December 14, 2023 · Updated: March 07, 2026
Slow Cooker Apple Cider-Braised Brisket Recipe
By Farmer Dan
This dish, cooked slowly and gently, combines pasture-raised brisket with a rich blend of apple cider and chicken stock. The result is a supremely tender and deeply flavorful feast that promises to be a highlight on your dining table. Perfect for any gathering, this apple cider braised brisket will undoubtedly impress with its succulent taste and aroma.
Slow Cooker Cider-Braised Brisket
Farmer Dan
3-6
20 minutes
6 hours
American
beef
A low and slow braise of our pasture-raised brisket with cider and chicken stock will deliver a tender and deeply flavorful dish for your table.
Ingredients
1 Heartstone Farm grass-fed 3-4 lb brisket
1 cup apple cider
½ cup chicken stock
2 celery stalks, roughly chopped
1 onion, peeled and roughly chopped
2 large potatoes, peeled and cut into 1-½” pieces
3 carrots, peeled and sliced into coins
2 cloves garlic, peeled and minced
salt & pepper to taste
2 tbsp oil (olive, sunflower, avocado)
Directions
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- Season the brisket generously with salt and pepper
- Heat a cast iron pan or skillet large enough to comfortably hold your brisket
- Turn heat on medium, add oil to the pan
- When the oil is hot, add your brisket to the pan
- Brown on both sides for about 3 minutes
- Remove the brisket, turn the flame to low, add a little water in the pan to deglaze the ban and get all those flavors off the bottom of the pan. Pour those juices into your slow cooker
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- Pour your apple cider and stock into the slow cooker (should go about 1” up the side of the pan. If not, add a little more cider or stock)
- Add the rest of your ingredients, placing the brisket on top
- Season with salt and pepper
- Turn your slow cooker on low and cook for 6 hours, checking occasionally to ensure you have enough liquid in the pot (f not, add more cider)
- If your brisket is fork tender, it’s ready. If not, let it continue to cook and check in 15 minute intervals (internal temperature of the brisket should be between 190°-200°)
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- Remove your brisket and place on a cutting board
- Let it rest for 10-15 minutes
- Slice against the grain and serve with some of the juices poured on top
