Braised Sweet-and-Sour Brisket

My mother didn’t cook much, but she made a glorious brisket. This is her recipe, reconfigured for a slow cooker, which simply means a little less liquid, a lot more time, and incredibly tender results—something my mother was never able to guarantee. The brisket comes from the breast of a cow, and there are two cuts. The first cut (a.k.a. flat cut) is leaner and has a more regular grain, making it easier to slice. The second cut (a.k.a. deckle or point) is thicker, triangular, and striated w