Cider-Ginger Brisket
4

Serves 10

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.

View user submitted photos
    Ingredients: 
    • 1 tablespoon safflower oil
    • 4 pounds beef brisket, cut into 2 equal pieces
    • 1 1/4 teaspoon kosher salt
    • 2 onions, finely chopped
    • 2 garlic cloves, chopped
    • 1-inch piece fresh ginger root, peeled and finely chopped
    • 1 1/2 cup apple cider (non-alcoholic)
    • 1 cup low-sodium beef broth
    • 5 parsnips, cut in 1-inch pieces
    • 5 carrots, cut in 1-inch pieces
    • 1/2 cup chopped fresh parsley
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Preheat oven to 325°F. 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.

    Nutritional Info: 
    Per Serving:400 calories (140 from fat), 15g total fat, 5g saturated fat, 110mg cholesterol, 430mg sodium, 24g carbohydrate (4g dietary fiber, 10g sugar), 40g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion