Apple Cider Braised Beef

Adapted from food blogger Meghan Yager

The recipe takes about three-and-a-half hours to make, and serves six to eight people.

2 T butter

4 ‑ 5 pounds beef brisket or chuck roast, fat trimmed

1 t salt

½ t freshly ground pepper

2 T all-purpose four

1½ t olive oil

2 large yellow onions, thickly sliced

5 cloves garlic, smashed and coarsely chopped

3 sprigs fresh rosemary

2 sprigs fresh thyme

3 c apple cider, divided

1/2 c beef stock

2 apples, cored and sliced

1 T cornstarch

2 T cold water

Chopped fresh parsley, for garnish

Preheat oven to 325ºF

Place a large Dutch oven over medium-high heat. Season beef with salt and pepper. Sprinkle flour over beef, covering all sides.

Melt butter in Dutch oven, then add beef. Sear until brown on both sides, a few minutes per side, to seal in the meat’s flavor and juices. Transfer beef to a plate.

Reduce the heat.

Add olive oil to pan. Add onions, cooking until soft and golden. Add garlic and cook for 30 seconds.

Add ¼ c apple cider to prevent garlic from burning and to deglaze. Scrape any browned bits from pan.

Place beef back in pan with rosemary, thyme, remaining apple cider, and apple cider vinegar.

Bring to a simmer, then cover and place in oven. Cook for 2 ½ to 3 hours, until fork-tender. Add apples to pan 30 minutes before meat is done.

Remove from oven and let meat rest. Transfer beef, onion, and apples to a serving platter. Discard rosemary and thyme sprigs.

To make the sauce, whisk together cornstarch and cold water in a small bowl. Strain the liquid from the pan, then add to cornstarch mixture.

Cook over medium heat for 5 minutes or until sauce is thickened. Add salt and pepper to taste.

Slice meat, add fresh parsley for garnish. Serve with sauce.