Apple Cider Braised Beef Recipes

APPLE CIDER BRAISED BEEF

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.

APPLE CIDER BEEF STEW

Steps:

• Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
• Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
• Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.

APPLE CIDER BRISKET

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.