If you’re looking for a comforting, crowd-pleasing main dish that’s both hearty and full of subtle sweetness, this Apple Cider Braised Brisket with Roasted Vegetables Recipe is absolutely where it’s at. I love this recipe because the apple cider adds a wonderful, slightly tangy layer to the rich, tender brisket, making every bite melt in your mouth. It’s perfect for those chilly weekends when you want to slow-cook something special with minimal fuss but maximum flavor.

When I first tried this Apple Cider Braised Brisket with Roasted Vegetables Recipe, I was amazed at how the braising liquid infused the meat and vegetables with just the right balance of warmth and sweetness. Plus, it’s a one-pot kind of meal, which means less cleanup and more time to relax with family or friends. Trust me, once you try this, it’ll become your go-to brisket recipe for holidays and cozy dinners alike.

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Why You’ll Love This Recipe

  • Tender, Flavorful Meat: The slow braise in apple cider breaks down the brisket into juicy, shreddable perfection.
  • One-Pot Convenience: Roasting the brisket and veggies together means less mess and more harmony of flavors.
  • Balanced Sweet and Savory: The apple cider and earthy vegetables create layers that balance the beef’s richness beautifully.
  • Perfect for Gathering: It yields plenty, so you can feed a crowd or have delicious leftovers for days.
A round red pot filled with a cooked stew showing three large pieces of dark brown shredded beef with a fibrous texture, surrounded by light brown small potatoes and bright orange carrot pieces. The stew has some light brown sauce pooling at the bottom, and fresh green herb sprigs are scattered on top, adding a pop of color. Two forks rest inside the pot, one with shredded beef wrapped around its tines. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The magic of this Apple Cider Braised Brisket with Roasted Vegetables Recipe comes down to fresh, simple ingredients that complement each other brilliantly. I always recommend picking the freshest vegetables and quality beef brisket to elevate the dish to the next level.

  • Beef brisket: Choose a well-marbled cut for the best tenderness and flavor after slow cooking.
  • Kosher salt: Essential for seasoning and helping to draw out the meat’s natural flavors.
  • Freshly ground black pepper: Adds just the right kick without overpowering the cider’s sweetness.
  • Neutral oil: I like grapeseed or vegetable oil for browning without adding extra flavor.
  • Baby potatoes: Halved so they soak up the braising liquid but still hold their shape nicely.
  • Carrots: Sweet and earthy, they pair perfectly with the brisket and cider sauce.
  • Shallots: These add a gentle richness and subtle onion note without becoming overpowering.
  • Apple cider: The star ingredient that tenderizes the meat and infuses it with autumnal sweetness.
  • Low-sodium beef or chicken broth: I use beef broth for a deeper flavor, but chicken works if that’s what you have.
  • Thyme sprigs: Fresh herbs brighten the dish, adding subtle herbal notes.
  • Bay leaves: Bring that classic slow-cooked aroma and slight earthiness to the mix.
  • Cayenne pepper: Just a touch to give a gentle warmth without making the dish spicy-hot.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve tried a few tweaks over the years, and this Apple Cider Braised Brisket with Roasted Vegetables Recipe is super adaptable. Feel free to swap out veggies or adjust the spice level to suit your family’s preferences.

  • Adding root veggies: I sometimes throw in parsnips or turnips for more earthy sweetness — it deepens the flavor and texture of the dish.
  • Spice it up or down: If you prefer, you can omit the cayenne or add a pinch of smoked paprika for a smoky twist.
  • Make it gluten-free: This recipe is naturally gluten-free as long as your broth is, so it’s great for those with dietary restrictions.
  • Swap apple cider: In a pinch, dry white wine or even pear cider can make a tasty alternative — though the apple cider is what makes it truly special.

How to Make Apple Cider Braised Brisket with Roasted Vegetables Recipe

Step 1: Prep and Season Your Brisket

Start by preheating your oven to 325°F. Pat your brisket dry with paper towels—this part is key so you get a great sear later. Generously season all sides with kosher salt and freshly ground black pepper. When I do this, I always take a moment to press the seasoning in gently — it helps the flavor stick and improves the crust that forms during browning.

Step 2: Brown the Brisket

Heat the neutral oil over medium-high heat in a large Dutch oven until shimmering. Add the brisket and don’t rush—let each side brown nicely for about 5 minutes per side. This browning is what builds flavor, so avoid moving it around too much. Once browned, transfer the brisket to a large baking dish to rest for a moment while you cook the veggies.

Step 3: Sauté Vegetables and Combine Ingredients

Reduce heat to medium and add the baby potatoes cut side down to the Dutch oven. Let them cook undisturbed until they start to soften and brown, about 5 minutes. Toss in the carrots and shallots, seasoning everything with a pinch of salt and pepper. Stir occasionally, scraping up browned bits—this deglazing adds incredible flavor. Next, return the brisket along with any juices back to the pot. Pour in the apple cider and broth, then add fresh thyme sprigs, bay leaves, cayenne pepper, and a little more salt and pepper. Give everything a gentle stir.

Step 4: Braise in the Oven

Cover the Dutch oven with a lid and bring the liquid to a boil on the stovetop. Once boiling, transfer the pot to your preheated oven. Let everything roast low and slow for 2 ½ to 3 hours, or until the brisket is fork-tender and shreddable. This slow braise is what transforms the meat and melts all the flavors together — patience is definitely rewarded here.

Step 5: Shred and Serve

Remove the Dutch oven from the oven, carefully discard the thyme sprigs and bay leaves, then shred the brisket up with two forks. I love using a fork in each hand and pulling the meat apart gently so it stays juicy. Arrange the shredded brisket on a platter alongside the roasted vegetables and generously spoon the braising juices over the top — this adds the perfect glossy finish and bursts of flavor with every bite.

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Pro Tips for Making Apple Cider Braised Brisket with Roasted Vegetables Recipe

  • Dry the Meat Thoroughly: I learned that drying the brisket before seasoning gives you a much better sear and crust.
  • Don’t Skip Browning the Veggies: Letting potatoes and carrots brown first adds layers of flavor to the whole dish.
  • Use a Tight-Fitting Lid: This traps steam and keeps the brisket moist during the slow roast.
  • Rest Before Shredding: Resting the meat briefly elsewhere prevents it from getting mushy when you shred it up.

How to Serve Apple Cider Braised Brisket with Roasted Vegetables Recipe

A white plate holds several pieces of shredded brown meat layered thickly in the center, mixed with chunks of orange carrots and golden round potatoes scattered on top and around the meat. The meat looks tender and juicy with some strands pulling apart, while fresh green herb sprigs lie across the dish adding a touch of color. A silver fork rests on the left edge of the plate, which sits on a white marbled surface. In the top right corner, part of another plate with the same food is visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle fresh chopped parsley over the brisket before serving — it adds that fresh, bright pop that contrasts nicely with the rich meat and sauce. Sometimes a little dollop of whole grain mustard on the side brings an extra tangy kick that my family really enjoys.

Side Dishes

This brisket pairs beautifully with a simple green salad dressed lightly with vinaigrette, or some crusty bread to soak up the juices. If you want to keep it classic, creamy mashed potatoes or buttered egg noodles are the perfect cozy match for the juices from the braise.

Creative Ways to Present

For special occasions, I’ve served this Apple Cider Braised Brisket with Roasted Vegetables Recipe in a large wooden board, layering brisket slices with the veggies artistically and drizzling the sauce on top. Adding edible flowers or fresh herb sprigs around the edge makes it look fancy enough for company but is so easy to do!

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge and find that the flavors actually deepen overnight. The brisket stays tender and juicy, and the vegetables soak up even more deliciousness from the juices.

Freezing

This recipe freezes beautifully, making it a fantastic make-ahead meal. I freeze the brisket and veggies with some of the braising liquid in freezer-safe containers or bags so it reheats evenly without drying out.

Reheating

When reheating, I gently warm leftovers on the stovetop over low heat, adding a splash of broth if needed to keep everything moist. Microwaving works in a pinch but heating it slowly helps preserve that tender texture and rich flavor.

FAQs

  1. Can I use a different cut of beef for this Apple Cider Braised Brisket with Roasted Vegetables Recipe?

    While brisket is ideal because of its fat content and texture for braising, you can use other tougher cuts like chuck roast or shoulder. Just adjust the cooking time accordingly until the meat becomes tender and easily shreddable.

  2. Is apple cider necessary, or can I substitute something else?

    Apple cider adds a subtle sweet acidity that’s central to the dish’s flavor, but if you don’t have any, dry white wine or pear cider can work as reasonable substitutes. Avoid using juice that’s too sweet or syrupy, as it may overpower the dish.

  3. How do I know when the brisket is done braising?

    The brisket is done when it’s tender enough to shred easily with two forks and the vegetables are soft but not mushy. This usually takes between 2 ½ and 3 hours at 325°F, but depending on your oven and brisket thickness, you might need a bit more or less time.

  4. Can I prepare this recipe in a slow cooker instead of the oven?

    Absolutely! Brown the meat and lightly sauté the veggies as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the brisket is tender.

Final Thoughts

This Apple Cider Braised Brisket with Roasted Vegetables Recipe holds a special place in my kitchen because it’s so reliably delicious and forgiving. It makes a beautiful centerpiece for family dinners or holiday gatherings, and the flavors just get better as it rests. You’ll love how easy it is to create something that tastes like it took hours of fuss, but really just asks for some patience and love. Trust me, once you make this, it’s going to be a recipe you come back to again and again.

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Apple Cider Braised Brisket with Roasted Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 139 reviews
  • Author: Lisa
  • Prep Time: 15 mins
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 30 mins
  • Yield: 8 – 10 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Apple Cider Braised Brisket is a comforting and flavorful dish featuring tender, slow-roasted beef brisket infused with the sweet and tangy notes of apple cider. Paired with baby potatoes, carrots, and shallots, this meal is perfect for a hearty family dinner or special occasion, offering a delicious balance of savory and aromatic spices.

Ingredients

Scale

Brisket

  • 1 (3- to 4-lb.) beef brisket
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Tbsp. neutral oil

Vegetables

  • 1 1/2 lb. baby potatoes, halved
  • 4 large carrots, peeled and cut into 2” pieces
  • 2 shallots, sliced into 1/4“-thick rounds

Liquid and Seasoning

  • 4 cups apple cider
  • 1 1/2 cups low-sodium beef or chicken broth
  • 6 sprigs thyme
  • 2 bay leaves
  • 3/4 tsp. cayenne pepper
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat and season brisket: Preheat the oven to 325°F. Pat the beef brisket dry thoroughly with paper towels. Season all sides generously with kosher salt and freshly ground black pepper to enhance flavor.
  2. Brown the brisket: Heat neutral oil in a large Dutch oven over medium-high heat. Add the brisket and sear it thoroughly, turning occasionally, until it is browned on all sides, roughly 5 minutes per side. Then transfer the browned brisket to a large baking dish to rest.
  3. Sauté vegetables and combine: Reduce the heat to medium in the same Dutch oven. Place baby potatoes cut side down and cook undisturbed until they soften slightly, about 5 minutes. Add in the carrots and shallots, seasoning with salt and black pepper. Stir gently to release the potatoes from the bottom of the pot. Return the brisket along with any accumulated juices to the pot. Pour in the apple cider and broth. Add the thyme sprigs, bay leaves, cayenne pepper, and additional salt and pepper. Stir everything to combine, then cover and bring the mixture to a boil on the stovetop.
  4. Braise in the oven: Once boiling, transfer the covered Dutch oven to the preheated oven. Roast the brisket until it is tender enough to shred easily with a fork, about 2 1/2 to 3 hours.
  5. Finish and shred brisket: Remove the Dutch oven from the oven. Discard the thyme sprigs and bay leaves. Using two forks, shred the brisket directly in the pot to retain flavor and moisture.
  6. Serve: Transfer the shredded brisket to a large platter. Arrange the cooked vegetables alongside. Spoon the braising juices over the brisket and vegetables for extra richness and flavor before serving.

Notes

  • For best results, use a well-marbled brisket to ensure tenderness after braising.
  • If apple cider is unavailable, a combination of apple juice and a splash of vinegar can be a substitute.
  • This dish can be prepared a day ahead; braise the brisket, let it cool, and refrigerate. Reheat gently before serving.
  • Leftovers are excellent for sandwiches or tacos the next day.
  • Adjust cayenne pepper quantity to control spice level according to preference.

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.2g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 110mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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