Twenty-Four Hour Brisket
1 sweet onion, sliced thick
4 pounds beef brisket, rinsed and patted dry
1 envelope (1 oz.) golden onion soup mix - Lipton
1/2 cup bourbon - Jim Beam
1 tablespoon Worcestershire sauce - Lea & Perrins
3 cups frozen chopped collard greens
3/4 cup apricot preserves - Smucker's
1/4 cup orange juice - Minute Maid
1 teaspoon pumpkin pie spice - McCormick
2 sweet potatoes, peeled and cut into 1-inch cubes
Place onion slices in the bottom of a 5-quart slow cooker.
Season brisket with onion soup mix and place in slow cooker on top of onions, with the fat side up. (Cut to fit if necessary.)
Stir together bourbon and Worcestershire sauce in a measuring cup until well combined. Pour over brisket. Cover and cook on LOW setting for 21 hours.
Remove lid and add collard greens to slow cooker, placing around and underneath brisket.
Heat apricot preserves, orange juice, and pumpkin pie spice in a large microwave-safe bowl on 100% power for 1 minute. Stir until smooth. Add sweet potato cubes and toss to combine.
Place sweet potatoes on top of brisket in slow cooker. Cover and cook on LOW another 2 to 3 hours, or until sweet potatoes are tender.
Remove brisket and let sit for 10 minutes.
Slice brisket and serve hot with sweet potatoes and collard greens.