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Apple Cider Braised Brisket

Name: Apple Cider Braised Brisket
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 3 pounds beef brisket; 1 teaspoon salt; Â½ teaspoon black pepper; 1 large onion, thinly sliced; 2 tablespoons fennel seeds; 1 pinch crushed red pepper flakes; 1 tablespoon dried sage; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 Â½ cups apple cider, divided; 2 tablespoons maple syrup; 1 cup dry white wine (optional); 1 large apple, sliced into thin wedges

Fire up your slow cooker for an Apple Cider Braised Brisket seasoned with maple syrup, onions, fennel and other spices. Pour the liquid over the brisket and serve it as a gravy.

Rebecca Denton

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Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

2 tablespoons olive oil
3 pounds beef brisket
1 teaspoon salt
½ teaspoon black pepper
1 large onion, thinly sliced
2 tablespoons fennel seeds
1 pinch crushed red pepper flakes
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 ½ cups apple cider, divided
2 tablespoons maple syrup
1 cup dry white wine (optional)
1 large apple, sliced into thin wedges

Instructions

In a large skillet, warm the olive oil over medium-high heat. Sprinkle the brisket with salt and pepper, then sear in skillet for about 5 minutes on each side. Transfer to a slow cooker.
Add the onion to the skillet and saute until soft, about 5 minutes. Add the fennel, crushed red pepper flakes, sage, thyme and rosemary, and continue cooking while stirring for 2 minutes. Pour ¾ cup of the apple cider into the pan and allow it to loosen any browned bits stuck to the bottom.
Meanwhile, in a small bowl, stir together the remaining ¾ cup cider, maple syrup and wine.
Transfer the onion mixture to the slow cooker over the brisket. Spread the apple slices over the top, then pour in the cider-syrup mixture. Cover and cook on low for 6 to 8 hours.
Transfer brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, then slice against the grain and transfer to a serving platter. Carefully pour the remaining liquid from the slow cooker over the top and serve warm.