Slow-Cooked Maple Cider Brisket

Slow-Cooked Maple Cider Brisket ~ a comforting pot roast that makes the whole house smell amazing!

I chose this recipe because I was intrigued by the unusual flavors in the sauce. And since I don’t often cook large cuts of meat, this gave me the excuse to try a brisket. It turned out to be very easy to assemble and the oven did most of the work. I halved the recipe and used a 3 lb brisket. I omitted the bacon and used fresh oregano.

Thin slivers of garlic get pressed into small slits in the meat, infusing it with flavor. The long slow cooking mellows and blends the flavors of the sauce, which at first glace can seem a little strange~~maple syrup, cider vinegar, strong coffee, cayenne, mustard and tomato paste don’t seem like obvious partners, but somehow it all seems to work in the end. The sauce is rich and complex, and is a nice change from the tomato-heavy sauces you often get with brisket.

We had this as the authors advised, with mashed rutabaga and Brussels sprouts. It was really delicious and the quintessential mid-winter meal. I think I’ll serve the leftovers over noodles tomorrow night.

Also try ~

*recipe from Edible Green Mountains

4 from 4 votes

Slow-Cooked Maple Cider Brisket

Author Sue Moran


  • 4 to 5 pound beef brisket
  • 2 cloves garlic cut into thin slivers
  • 1/2 pound maple-smoked bacon cooked and crumbled, optional
  • 3 tbsp bacon drippings or grapeseed oil
  • 2 onions halved and thinly sliced
  • 3 cloves garlic very finely chopped
  • 1 tbsp kosher salt
  • 1 tsp dried oregano
  • 3/4 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne
  • 2 tbsp tomato paste
  • 1 cup strong brewed coffee
  • 3/4 cup apple cider vinegar
  • 3/4 cup maple syrup
  • 1/2 cup chicken broth
  • 1 tbsp Dijon mustard


  • Preheat the oven to 350° F.
  • Using a paring knife, cut small slits all over the brisket, inserting a sliver of garlic into each slit as you cut it. Place the brisket into a large Dutch oven or roasting pan fitted with a lid.
  • In a large sauté pan or saucepan, heat the bacon drippings over medium heat. Add the onions and cook, stirring occasionally until golden, about 6 to 7 minutes. Add the garlic, salt, oregano, pepper, and cayenne and stir for 1 minute. Add the tomato paste and cook, stirring continuously, for 1 minute. Stir in the coffee, vinegar, maple syrup, broth and mustard. Bring the ingredients to a boil.
  • Pour the contents of the sauté pan over the brisket in the Dutch oven. Cover the pan with the lid and place it into the oven. Bake for 30 minutes. Decrease the heat to 300° F and bake, basting the meat with the pan sauce once or twice, until the brisket is fork tender, about 3 hours. Allow the meat to rest for about 15 minutes. Slice the meat across the grain using an electric knife or sharp carving knife. Place the sliced meat into a large ovenproof serving container with lid. Remove the fat from the surface of the sauce. Pour the sauce over and around the meat. Cover the container with the lid.
  • Place the container with the brisket back into the oven for 30 minutes. Garnish with the crumbled bacon (if using). Serve immediately.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Note: You can refrigerate the brisket overnight after slicing it, if desired. Reheat the brisket in a preheated 350° F oven until the sauce is bubbling, about 30 to 45 minutes.


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  • Reply
    November 10, 2013 at 7:45 am

    I’m a little late to this particular party, but this recipe showed up on Pinterest and I couldn’t resist commenting on your blog post! This looks divine. It would be a perfect holiday meal. I’m thinking of making it for Christmas Dinner.

    And I love the local food movement! You can find so many amazing things that aren’t in grocery stores at farmers markets or small businesses.

    • Reply
      November 10, 2013 at 8:01 am

      Thanks Melissa, this is a great combination of flavors and I think it would be wonderful for Christmas!

  • Reply
    Veronica Gantley
    January 28, 2012 at 9:57 pm

    I always thought beef was a hard picture to take. Yours looks wonderful with the onions on top. What a hearty meal for a cold rainy day like today.

  • Reply
    January 28, 2012 at 3:31 pm

    Sue, This does look like the perfect winter meal. Of course this week it’s hot in California again, so I’ll have to store this away for next winter CT. Your photos are beautiful…I know I always say that…but your styling and photography are amazing.

  • Reply
    January 28, 2012 at 2:12 pm

    Gosh, that looks good, Sue. Would you believe I’ve never cooked brisket?? Bet it’s even better the next day.
    What a super idea to serve it with brussel sprouts and rutabega!

  • Reply
    From Beyond My Kitchen Window
    January 28, 2012 at 3:06 am

    Boy does this look good. I have only had brisket at a barbeque. I love the fact that the oven did most of the work. Good choice

  • Reply
    January 27, 2012 at 6:56 pm

    Coffee…now this sounds almost like a recipe from Jamaica! I bet it’s as delicious as it looks. Definitely something I’d love to try. 🙂

    • Reply
      Sue/the view from great island
      January 28, 2012 at 12:55 pm

      I was trying to figure out what tradition, if any, the sauce came from. Jamaica sounds like an interesting theory…maybe it could be made with molasses!

  • Reply
    Linda A. Thompson Ditch
    January 28, 2012 at 1:57 am

    I would have never considered using maple syrup on beef, but now I will! Great post!

  • Reply
    Mireya @myhealthyeatinghabits
    January 28, 2012 at 1:31 am


    I don’t know how you do it. You have a talent for making raw and cooked beef look good in a photo –not an easy thing to accomplish!

    • Reply
      Sue/the view from great island
      January 28, 2012 at 12:59 pm

      I think the raw meat is actually easier to photograph than the cooked! I was kicking myself for chosing this recipe while I was trying to get a good shot of the finished dish. Next time I’m going for the most photogenic choice!

  • Reply
    January 27, 2012 at 10:20 pm

    Interesting recipe with coffee and maple syrup – sounds like a nice hearty winter meal!

  • Reply
    January 27, 2012 at 7:56 pm

    What a lovely meal. You did a great job with this. My family loves maple in savory dishes, so this would be a real hit at my table. I hope you have a great day. Blessings…Mary

  • Reply
    Marina {Yummy Mummy)
    January 27, 2012 at 7:10 pm

    Those onions look amazing!

  • Reply
    January 27, 2012 at 4:22 pm

    Thanks for posting this. Lord, that meat looks fresh! I’ve got a brisket in the freezer that’s calling. I just did some lamb shanks with mashed rutabaga last Friday; I haven’t blogged it yet. We loved it, so know this will be smashing. Also–recently got on a kick of Greek yogurt with pomegranate seeds and a sprinkle of granola. Yum; I’m trying the blood oranges now.

    • Reply
      Sue/the view from great island
      January 28, 2012 at 12:32 pm

      Rutabagas are definitely under appreciated…the color is so pretty, and they taste so sweet. I’ll have to try pomegranate on the yogurt next time!

  • Reply
    January 27, 2012 at 3:00 pm

    Does sound cozy and warming…. nothing as comforting as an oven meal wafting through the house on a grey day. I just read the Greek yogurt and granola post today. Don’t know how I missed my daily Great Island fix! I loved the idea to switch out vanilla with almond extract. It seems brilliant but so no-brainer… alas, I’ve never thought of it 😉
    Thanks, Sue!

    • Reply
      Sue/the view from great island
      January 27, 2012 at 4:12 pm

      Thanks Kate, you know if I could flavor everything with almond extract I think I would…I even considered adding amaretto in there!

  • Reply
    January 27, 2012 at 1:50 pm

    Ooh, I bet this brisket is so tender you could eat it with a spoon!

  • Reply
    January 27, 2012 at 1:41 pm

    This sounds like a comforting homey dish perfect for this time of year.

  • Reply
    January 27, 2012 at 1:16 pm

    That’s some perfect comfort food for the chilly weather…I’m very intrigued by the flavors, as well. Yum!

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