Apple Cider Braised Brisket
by Carla Ditondo, Arctic Foods, Washington, New Jersey
- 2 tablespoons olive oil
- 1 (4-pound) Certified Piedmontese beef brisket
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 medium onions, cut into wedges
- 5 cloves garlic, smashed
- 2 cinnamon sticks
- 3 cups apple cider
- 3 apples, peeled, cored, and sliced
Preheat oven to 325°F.
Heat the oil in a Dutch oven over medium-high heat. Season the brisket on both sides with salt and pepper. Add seasoned brisket to heated Dutch oven and sear on all sides until golden brown. Transfer brisket to a plate and set aside.
To the same pot, add the onions and garlic and sauté until softened. Pour a few tablespoons of the apple cider into the pan to deglaze and stir until all caramelized bits are lifted from the bottom of the pan. Return the brisket to the Dutch oven and add the cinnamon sticks and remaining apple cider.
Bring to a simmer, cover, and transfer to the preheated oven. Roast the brisket for 2½ to 3 hours, or until the meat is tender. Add the apples and continue cooking 30 minutes more.
Remove Dutch oven and allow it to cool. Skim the fat from the top and discard. Remove meat, apples, and onions and heat the remaining sauce over medium-high heat until it reduces to a gravy consistency. Add brisket, apples, and onions back to the sauce and cook until warm. Serve immediately.