Cider Braised Brisket with Fennel
Cider Braised Beef Brisket with fennel fills your kitchen with rich, savory aromas as tender beef simmers slowly in apple cider and aromatics until melt-in-your-mouth delicious.
Servings: 8 - 10
Calories: 425kcal
Equipment
- Oval Dutch Oven 7 qt
Ingredients
- 5 lb beef brisket trimmed of excess fat and silverskin
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 large onion quartered and sliced
- 4 cloves garlic slivered
- 3 large large carrots peeled and cut into 3" lengths
- 2 fennel bulb quartered and sliced
- 2 cups Crimini mushrooms sliced
- 2 cups apple cider preferably unfiltered or use apple juice
- 1 cup beef broth or water
- 3 tablespoons apple cider vinegar
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons Dijon mustard
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the brisket dry with paper towels and generously season it with salt and pepper.5 lb beef brisket, salt, black pepper
- In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil. Sear the seasoned brisket on both sides on medium-high heat until browned, about 5 minutes per side. Transfer the brisket to a plate and set aside while prepping the vegetables.2 tablespoons olive oil
- In the same pot, add the sliced onion, garlic, carrots, fennel bulb, and sliced Crimini mushrooms. Sauté the vegetables for 5 to 7 minutes, or until softened and fragrant.1 large onion, 4 cloves garlic, 3 large large carrots, 2 fennel bulb, 2 cups Crimini mushrooms
- Pour in the apple cider or apple juice, scraping the bottom of the pot to release any browned bits. Add the broth, apple cider vinegar, thyme sprig, bay leaves. Stir in the Dijon mustard to combine.2 cups apple cider, 1 cup beef broth, 3 tablespoons apple cider vinegar, 1 sprig fresh thyme, 2 bay leaves, 2 tablespoons Dijon mustard
- Return the seared brisket to the pot of sauteed vegetables. Cover the pot with a lid or aluminum foil and place in the middle rack of the preheated oven. Allow to braise for 3 to 4 hours, or until tender. Check occasionally and baste with the cooking liquid, or add more water if low.
- Once the brisket is tender, remove from the oven and let rest for15 minutes. Transfer to a serving platter and slice the brisket against the grain. Scoop up the vegetables and either place around the sliced brisket, or serve in a separate bowl with some of the cooking juices.Fresh parsley
- You can also serve the cooking juices as is, or thickened, in a small pitcher or gravy bowl.
Notes
- Choose the right cut: Look for a well-marbled brisket so it stays moist and tender during the long braise.
- Sear before braising: Browning the meat adds depth and builds a richer base for the sauce.
- Cook low and slow: Gentle heat gives the connective tissue time to break down for tender slices.
- Keep the brisket partially submerged: Make sure the liquid comes partway up the meat so it braises evenly.
- Rest before slicing: Let the brisket rest after cooking so the juices redistribute and slices stay moist.
Nutrition
Calories: 425kcal | Carbohydrates: 9g | Protein: 49g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 141mg | Sodium: 345mg | Potassium: 1159mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3680IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 5mg
