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
Slow-Cooked Maple Cider Brisket
Ingredients
- 4 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, peeled, 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
Instructions
- 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 Dutch oven 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.
Nutrition
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.
I would have never considered using maple syrup on beef, but now I will! Great post!
Sue,
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!
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!
Interesting recipe with coffee and maple syrup – sounds like a nice hearty winter meal!
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
Those onions look amazing!
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.
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!
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!
Thanks Kate, you know if I could flavor everything with almond extract I think I would…I even considered adding amaretto in there!
Ooh, I bet this brisket is so tender you could eat it with a spoon!
This sounds like a comforting homey dish perfect for this time of year.
That’s some perfect comfort food for the chilly weather…I’m very intrigued by the flavors, as well. Yum!