Cider Ginger Brisket

By molpel

To make this tender, flavorful brisket a day or two ahead, cool unsliced brisket and vegetables in the pot to room temperature and then refrigerate. When ready to serve, spoon off and discard any fat that has solidified on top, reheat over medium heat and slice and serve.

Ingredients

• 1 Tbl Safflower Oil
• 4 lbs Beef Brisket, cut into 2 equal pieces
• 1 1/4 tsp Kosher Salt
• 2 Onions, finely chopped
• 2 Garlic Cloves, chopped
• 1 " piece fresh Ginger Root, peeled and finely chopped
• 1 1/2 C Apple Cider
• 1 C Beef Broth, low-sodium
• 5 Parsnips, cut in 1" pieces
• 5 Carrots, cut in 1" pieces
• 1/2 C Fresh Parsley, chopped

Details

Servings 10

Preparation

Step 1

Preheat oven to 325.

Heat oil in a large oven-proof pot or Dutch oven over HIGH heat. Sprinkle brisket with salt and cook one piece at a time until browned on all sides, about 10 minutes per piece. Remove beef from pot and set aside.

Add onions, garlic and ginger to pot; cook, stirring until onion is softened, about 4 minutes. Pour in cider and broth; bring to a boil, return brisket to pan, cover and bake for 3 hours. Add parsnips and carrots to pot; continue baking, covered, until beef is very tender and vegetables are soft, 1/2 to 1 hour more.

Transfer brisket to a cutting board and let cool a few minutes. Use a slotted spoon to transfer vegetables to a large bowl or platter. Spoon off and discard any excess fat from top of liquid left in pan. Slice the brisket across the grain at a slight diagonal. Spoon pan juices over the meat and serve with vegetables on the side.