Description

This Apple Cider Braised Brisket is a comforting and flavorful dish where tender beef brisket is slow-roasted in a rich apple cider and broth mixture with baby potatoes, carrots, and aromatics. The brisket becomes perfectly shreddable after hours of gentle roasting in the oven, absorbing the sweet and savory notes from the cider and spices, making it an ideal centerpiece for a hearty family meal.

Ingredients

Scale

Beef 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

Liquids & Seasonings

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 and freshly ground black pepper, additional for seasoning

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Instructions

Preheat and Season: Preheat your oven to 325°F (163°C). Pat the brisket dry using paper towels, then season it generously on all sides with kosher salt and freshly ground black pepper to enhance flavor.
Brown the Brisket: Heat the neutral oil in a large Dutch oven over medium-high heat. Add the brisket and brown it, turning occasionally to ensure all sides develop a deep, flavorful crust. This should take about 5 minutes per side. Once browned, transfer the brisket to a large baking dish temporarily.
Sauté Vegetables and Deglaze: Reduce the heat to medium. In the same Dutch oven, place the halved baby potatoes cut side down and cook undisturbed until they start to soften and develop a slight crust, about 5 minutes. Add the carrots and sliced shallots and season with salt and pepper. Stir gently to release any browned bits stuck to the pot.
Add Brisket and Liquids: Return the brisket along with any juices accumulated on the baking dish back into the Dutch oven. Pour in the apple cider and low-sodium broth, then add the thyme sprigs, bay leaves, and cayenne pepper. Season again with salt and pepper and stir to combine all the ingredients thoroughly. Cover the pot and bring the mixture to a boil on the stovetop.
Roast in Oven: Once boiling, transfer the covered Dutch oven to the preheated oven. Roast the brisket until it is very tender and easily shredded with a fork, about 2 1/2 to 3 hours.
Finish and Serve: Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Use two forks to shred the brisket into bite-sized pieces. Transfer the shredded brisket to a platter, arrange the roasted vegetables alongside, and spoon the cooking juices over everything to serve.

Notes

You can substitute low-sodium chicken broth with beef broth according to preference.
If you prefer a thicker sauce, after removing the brisket, simmer the cooking liquid on the stovetop uncovered to reduce it.
For extra smoky flavor, sprinkle smoked paprika along with the cayenne pepper.
Leftover brisket is excellent for sandwiches or tacos the next day.

Nutrition

Serving Size: 1 slice with vegetables (approx. 6 oz brisket with vegetables)
Calories: 420 kcal
Sugar: 9 g
Sodium: 310 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0.1 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg