Apple Cider Braised Brisket
Ingredients
Beef brisket: 2-2.3 kg
Salt: to taste
Black pepper: to taste
Olive oil: 30 ml
Onions: 300 g (sliced)
Carrots: 250 g (cut into chunks)
Garlic cloves: 4
Apple cider: 480 ml
Beef stock: 240 ml
Tomato paste: 30 g
Bay leaves: 2
Thyme: 4-6 sprigs
This tender apple cider braised brisket delivers deep winter comfort, with slow cooked flavor, a clean cider finish, and thin slices perfect for a Hanukkah feast.
Chef Hasid sees brisket as the ideal winter dish, one that feels comforting and familiar. “It has to be tender, deeply flavored, and sliced thin,” he says. For the best results, prepare the brisket the day before so the flavor deepens and the slices hold together cleanly.
How to make Apple Cider Braised Brisket
01.
Sear the Brisket
- Season the brisket generously with salt and black pepper.
- Heat the olive oil in a large pan over medium high heat.
- Sear the brisket on all sides until well browned, then remove and set aside.
02.
Build the Braising Base
- Add the onions, carrots, and garlic to the pan.
- Sauté until lightly caramelized.
- Stir in the tomato paste and cook for 1 minute.
03.
Add the Liquid and Aromatics
- Pour in the apple cider to deglaze the pan, scraping up any browned bits.
- Add the beef stock, bay leaves, and thyme.
04.
Braise the Brisket
- Return the brisket to the pan, cover, and transfer to a 325°F oven.
- Cook for 3 to 4 hours until the brisket is very tender.
05.
Slice and Serve
- Let the brisket rest briefly.
- Slice thinly against the grain.
- Return the slices to the sauce to warm.
