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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
