Apple Cider Brisket Recipes

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OKLAHOMA BRISKET



Oklahoma Brisket image

This is absolutely fabulous and so easy. Brisket that isn't dried out can be so good. The bar-b-que sauce is also wonderful and can be used for other meat dishes.

Provided by Susan

Categories     Main Dish Recipes     Roast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 12

½ cup honey
3 tablespoons soy sauce
seasoned salt to taste
1 (5 pound) beef brisket
1 cup apple cider
seasoned salt to taste
¾ cup ketchup
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce
¼ cup apple cider vinegar
seasoned salt to taste
½ teaspoon garlic powder, or to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
  • Roast the brisket for 3 hours in the preheated oven. Don't peek.
  • Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
  • When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
  • Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
  • Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 35.6 g, Cholesterol 116.6 mg, Fat 39.2 g, Fiber 0.2 g, Protein 30 g, SaturatedFat 15.4 g, Sodium 798.8 mg, Sugar 33.4 g

APPLE CIDER BRAISED BEEF



Apple Cider Braised Beef image

Forget traditional meat and potatoes - it's time to upgrade your comfort food repertoire with tender apple cider braised beef. Get the recipe now on Foodal.

Provided by Meghan Yager

Categories     Beef

Time 3h30m

Number Of Ingredients 15

2 Tablespoons unsalted butter
4-5 pounds beef brisket, or similar cut, trimmed of fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tsp olive oil
1 large yellow onion, thickly sliced
5 cloves garlic, smashed and coarsely chopped
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 cups unfiltered apple cider, divided
3 Tbsp apple cider vinegar
2 apples, cored and sliced (I used Gala)
1 Tbsp cornstarch
2 Tbsp cold water
Chopped fresh parsley, for garnish (optional)

Steps:

  • Preheat oven to 325˚F.
  • Place a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Melt butter in the Dutch oven, then add the beef. Cook until well browned on all sides, about 5 minutes per side. Transfer beef to a plate.
  • Add olive oil to the pan. Add the onion to the pan and saute until soft and golden brown. Add garlic and cook for 30 seconds to 1 minute, until fragrant. Pour in 1/4 cup apple cider to deglaze and scrape up any browned bits, or fond, from the bottom of the pan. Place the brisket back in the pan, along with the rosemary, thyme, the rest of the apple cider, and the apple cider vinegar.
  • Bring to a simmer, then cover and place in the oven. Cook for 2 ½-3 hours, or until tender. Add the apples to the pan 30 minutes prior to the end of the cooking time.
  • Remove the pan from the oven and let cool slightly, then skim off any fat that has accumulated on the top. Transfer beef, onions, and apples to a plate or serving platter. Discard rosemary and thyme sprigs.
  • In a small bowl, whisk together cornstarch and cold water until combined. Add the slurry to the remaining sauce and stir occasionally over medium heat until slightly reduced and thickened, about 5 minutes. Season to taste with salt and pepper.
  • Add the beef, onions, and apples back to pan, or slice and serve on a platter alongside the sauce, with fresh parsley for garnish if you like. Enjoy immediately.

Nutrition Facts : ServingSize 1 dinner portion, Calories 675 calories, Sugar 14.6 g, Sodium 3743.4 mg, Fat 46.1 g, SaturatedFat 15.4 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 1.5 g, Protein 42.1 g, Cholesterol 160.7 mg

APPLE CIDER BRISKET



Apple Cider Brisket image

From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too.

Provided by Oolala

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (6 lb) beef brisket, whole, outer fat trimmed
3 large onions, halved lenghtwise, thinly sliced into half moons
3 cups apple cider, as needed
1/2 cup molasses, unsulfured
6 garlic cloves, thinly sliced
1 1/2 teaspoons dried rosemary or 1 tablespoon fresh rosemary
1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme
kosher salt
fresh ground black pepper

Steps:

  • Position rack in the center of the oven and heat to 325 dgrees F.
  • heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
  • Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
  • Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.
  • Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain.
  • Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste.
  • Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.

Nutrition Facts : Calories 1574.6, Fat 125.1, SaturatedFat 49.1, Cholesterol 331.1, Sodium 303.8, Carbohydrate 30, Fiber 1.4, Sugar 18.8, Protein 77.8

SMOKED CIDER BRISKET



Smoked Cider Brisket image

Provided by Patrick and Gina Neely : Food Network

Time 10h20m

Yield 8 servings

Number Of Ingredients 19

Hickory chips, for smoking
4 cups apple cider
12 cups cold water
1/2 cup kosher salt
1/4 cup sugar
1 tablespoon black peppercorns
2 bay leaves
1 (5 to-6 pound) beef brisket, fat cap 1/4 to 1/2-inch thick
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon onion powder
2 tablespoons butter
2 tablespoons whole grain mustard
1/4 cup light molasses
1/4 cup apple cider
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Soak the hickory chips in water for 1 hour before grilling.
  • For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator.
  • For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl.
  • For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry.
  • For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F.
  • Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture.
  • Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.
  • Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.
  • Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.

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