Apple Cranberry Brisket

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1 (4 to 5 pound) brisket (I actually think the second cut is juicier than a first cut)
½ cup apple butter
¼ cup red wine
2 tablespoons cider vinegar
1 teaspoon pepper
1 Granny Smith apple, chopped
1 stalk celery, chopped
1 red onion, chopped
1/3 cup dried cranberries
1 teaspoon minced garlic

Preheat oven to 350 degrees. Place brisket in large roasting pan. Combine all other ingredients and pour over brisket. Cook, covered for 3 to 4 hours, basting occasionally. Let stand about ½ hour before slicing. If you want to make gravy, bring pan juices to a boil, whisk in 2 tablespoons flour and stick until thickened. Serve over meat. Or just use what’s in the pan.

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