Cider-Braised Beef Brisket Recipe

05 December 2024 –

Read Food

In this holiday edition of Around the Table, Shea is joined by Tieghan Gerard of Half Baked Harvest to create a Cider-Braised Beef Brisket—a show-stopping dish perfect for holiday gatherings.

Packed with seasonal flavors like tender baby carrots and a rich maple apple butter, this recipe is a winner for its simplicity, deliciousness, and versatility—it can be served plated or straight from the pot. Bonus: it will make your entire home smell amazing. You can find the full recipe, including the Maple Apple Butter and Tieghan’s expert tips, in her latest cookbook, Half Baked Harvest Quick & Cozy. Pair it with her Holiday Cheese Board for an effortlessly elegant spread your guests will love. Watch the webisode below to see Shea and Tieghan bring this festive dish to life.

Ingredients

1 (5-pound) beef brisket
Fine pink Himalayan salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons salted butter
3 medium yellow onions, thinly sliced
4 shallots, halved
2 cups apple cider, plus more as needed
2 tablespoons fresh thyme leaves
3 cups dry white wine, such as pinot grigio or sauvignon blanc, or low-sodium beef broth
11/2 pounds baby carrots
8 garlic cloves, smashed
2 tablespoons maple apple butter (recipe follows) or store-bought apple butter
Flakey sea salt, for serving

Method

Preheat the oven to 375º F.

Season the brisket all over with salt and pepper, then rub with the flour to coat. Heat a large Dutch oven over high heat. Add the butter and the onions and cook, stirring, until they are soft and beginning to color, about 5 minutes. Add the shallots and 1/2 cup of the apple cider. Season with salt and pepper. Continue cooking, stirring occasionally, until the onions are evenly browned and most of the cider is evaporated, 5 to 8 minutes more. Add the thyme and cook until fragrant, about 1 minute.

Snuggle the brisket, fat-side down, in among the onions. Add the remaining 11/2 cups of cider and the wine and bring to a simmer over medium-high heat, adding more cider if needed to keep the meat mostly covered. Arrange the carrots and garlic around the brisket. Cover and carefully transfer to the oven. Bake until the meat is tender throughout, about 3 hours.

Increase oven temperature to 425º F. Uncover the brisket and coat the top with apple butter. Continue to bake, uncovered, until the top is deeply caramelized, 20 to 30 minutes more, adding cider as needed to keep the onions moist but just barely covered with liquid.

Remove the brisket from the pot, place on a cutting board, and tent with aluminum foil. Let stand 10 minutes. With sharp knife, slice the meat against the grain. Transfer to a platter. Sprinkle the meat with flaky salt and serve the onions, carrots, and pan juices on the side.