Step 1

Season both sides of the brisket with the salt and a few turns of pepper.

Step 2

In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4-6 minutes. Transfer it to a slow cooker.

Step 3

Add the onion to the skillet and cook, stirring, until soft, 5-7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary, and garlic and cook, stirring, for two more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up).

Step 4

Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.

Step 5

Cover and cook on low for 8-10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives, and serve.

Step 6

Note: As an alternative to the slow cooker, cook everything in a covered baking dish or Dutch oven in a 325 degree F oven until very tender, 3-4 hours.