Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Brisket is one of those things that needs to be cooked low and slow. And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day. This version melds a vinegary tang with a touch of brown sugar, resulting in a deeply flavorful sauce that can be sopped up by the potatoes within.
You really want the brisket to be submerged in liquid, so the amount you need will vary based on the slow cooker you use. Add a bit of water, chicken broth, or beef broth if need be. It's also worth noting that when cutting the meat, it's essential to slice across the grain. Otherwise, the brisket will be tough and chewy.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.