German Cider Braised Beef Brisket

Video

Images

Ingredients/ Instructions

Ingredients

• 5 pound beef brisket
• 6 cloves garlic
• 1 tbl dried rosemary
• salt and pepper to taste
• 1 pint apple cider
• 2 tbl olive oil
• 1 yellow onion

Instructions

Step 1

Slice the yellow onion.

Step 2

Cut off excess fat in the beef brisket. Season the top side with salt and pepper generously.
Preheat oven to 475F.

Step 3

Spread some olive oil into a baking dish. Put the beef brisket in it, rub bottom side of the beef brisket on the dish.
Flip the beef brisket over, season the top side with salt and pepper generously.
Then brown in oven for 20 minutes.

Step 4

After 20 Minutes, Remove the beef brisket. Add 6 cloves garlic,
1 tbl dried rosemary, 1 pint apple cider and onion slice.
Make sure to spread them evenly. Use a aluminum paper to wrap them tightly.
Wrap it with another aluminum paper tightly.

Step 5

Set the oven the 325F. Braise for 3 Hours. Then remove from oven, unwrap with you tong carefully.
To serve, slice against the grain.

Comments

• John - Wed 03 Feb 2010 @ 12:23

  Braising is such a great cooking technique in general, and in particular for the new cook. It's such a forgiving method; The meat is always moist, the timing doesn’t have to be exact since it’s virtually impossible to overcook, and easy to put back in to cook longer, and best of all…most braised recipes make there our sauce or jus (natural juice)! This is a classic beef brisket dish I learned from a German chef many years ago. As you'll see in this video recipe, it takes about 10 minutes to prep, and after a nice, leisurely 3-hour braise, you have an amazingly aromatic, and succulent brisket.

• John - Wed 03 Feb 2010 @ 12:23

  This is a great dish any time of the year, but it is especially perfect on that chilly fall night, or for that holiday dinner party. Since the average brisket runs about 5 to 6 pounds, it’s great for entertaining. And the leftovers? Forget about it; there is nothing like a brisket sandwich. There is an aroma that this dish produces as the apple cider, garlic, and rosemary vapors somehow escape the tight foil wrap and waft throughout the kitchen and house that no scented candle has ever come close to surpassing. This is a great meal, and the best kind of aromatherapy. I served it with a new carrot dish I just developed that uses Chinese 5-spice with some surprisingly results. I will show that video recipe soon. It was a perfect match for this dish. Enjoy.