This slow cooker 5-ingredient Amish-style vinegar brisket is the kind of no-fuss, all-day recipe I grew up with out here in the Midwest. You simply lay a beef brisket in the slow cooker and pour apple cider vinegar right over the raw meat, along with just three other pantry ingredients, then let time and low heat work their magic. The vinegar tenderizes the beef and gives it that old-fashioned tang you still find at church suppers and farmhouse tables. It’s the sort of dependable, hands-off meal that fills the house with a cozy smell and always gets a yes at dinnertime.
I like to slice this brisket and spoon some of the tangy juices over the top, then serve it alongside buttered mashed potatoes or simple boiled red potatoes so they can soak up all that vinegar-kissed gravy. Buttered egg noodles or plain white rice work just as well. On the side, think of things you’d see at a rural potluck table: coleslaw, green beans, or a pan of roasted carrots. Leftovers are wonderful piled onto soft sandwich buns with a slice of cheese or a spoonful of coleslaw for an easy next-day lunch.
Slow Cooker Amish Vinegar BrisketServings: 6
Ingredients
3 to 4 pounds beef brisket, trimmed but with a little fat left on
1 cup apple cider vinegar
1 cup beef broth (or water, in a pinch)
1 medium yellow onion, thinly sliced
2 tablespoons brown sugar, packed
Directions
Place the slow cooker insert on a stable surface, such as a tan granite or other sturdy countertop. Lay the beef brisket in the bottom, fat side up, so it fits in a single layer as much as possible.
Scatter the thinly sliced onion evenly over and around the raw brisket in the slow cooker.
In a measuring cup, stir together the apple cider vinegar, beef broth, and brown sugar until the sugar begins to dissolve.
Holding the measuring cup over the slow cooker, slowly pour the apple cider vinegar mixture directly over the raw beef brisket and onions, making sure the meat is well coated and some liquid runs underneath. This is where that classic close-up shot of hands pouring vinegar over the brisket comes from—simple and homespun.
Cover the slow cooker with its lid. Cook on LOW for 8 to 10 hours, or until the brisket is very tender and can be easily pulled apart with a fork. Avoid lifting the lid too often so the heat and moisture stay inside.
Once tender, carefully transfer the brisket to a cutting board. Let it rest for about 10 minutes so the juices settle, then slice against the grain into thin slices or shred with two forks, depending on how you like it.
Skim excess fat from the surface of the cooking liquid in the slow cooker. Spoon some of the warm, tangy juices and onions over the sliced brisket on a serving platter, and pass extra juices at the table.
Variations & Tips
For a slightly sweeter, more Sunday-supper flavor, add an extra tablespoon of brown sugar or a spoonful of honey to the vinegar mixture. If you like a bit of spice, sprinkle 1 teaspoon of black pepper or a pinch of red pepper flakes over the brisket before cooking. You can also tuck a couple of peeled, halved carrots and a few chunks of potato around the brisket at the start for a full one-pot meal; just be sure not to overfill the slow cooker beyond the manufacturer’s recommended level. If you prefer a thicker sauce, remove the cooked brisket and whisk 1 to 2 tablespoons of cornstarch into a small bowl with some cold water, then stir that slurry into the hot cooking liquid and let it simmer on HIGH in the slow cooker until slightly thickened. For a more traditional Amish pantry feel, you can swap the brown sugar for plain white sugar and the beef broth for water and a pinch of salt; the vinegar and onions will still give plenty of character. FOOD SAFETY TIPS: Always start with a brisket that has been properly refrigerated and is within its use-by date. Keep the meat chilled until you’re ready to place it directly into the slow cooker. Do not reuse any leftover vinegar mixture that has touched raw meat unless it has been fully cooked. Make sure your slow cooker is set to LOW or HIGH as directed, and avoid letting the brisket sit at room temperature for more than about 30 minutes before cooking. Cook until the brisket is fall-apart tender; if you use a thermometer, the internal temperature should reach at least 190°F for tenderness (well above the minimum safe 145°F for beef). Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving again.
