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  • slow cooked maple cider brisket

    1 vote
    slow cooked maple cider brisket
     
    by Chez la mere
    373 recipes
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    Ingredients

    • 1 large red onion
    • 1 tbsp bacon drippings
    • 5 cloves garlic
    • 2 1/2 pound beef brisket
    • 1 tbsp kosher salt
    • 1 tsp dried oregano
    • 1/2 tsp fresh ground black pepper
    • 1/4 tsp chili powder
    • 1 tbsp tomato sauce
    • 1 cup strong brewed coffee
    • 1/2 cup apple cider vinegar
    • 1/2 cup maple syrup
    • 1/4 water or chicken broth
    • 1 tbsp dijon mustard

    Directions

    1. . Slice the onion in half then cut into crosswise strips. Heat the bacon drippings in an oven proof pan with a tight fitting lid. Cook the onion for 5-6 minutes until soft and lightly golden.
    2. 2. While the onions are cooking, finely chop 3 cloves of garlic and thinly slice the remaining two cloves. With a sharp knife cut slits all over the brisket. Poke the garlic slices into the slits. Set the brisket aside for the time being.
    3. 3. Preheat the oven to 350 degrees F.
    4. 4. When the onions are soft and golden stir in the garlic, salt, oregano, pepper, and chili powder. Cook for 1 minutes. Add the tomato sauce, tea/coffee, vinegar, maple syrup, water/stock, and mustard. Bring to a boil.
    5. 5. Place the brisket in the sauce, cover with the lid of the pan and place in the oven. Braise for 30 minutes. Reduce the heat to 300 degrees F and continue for braise for 3-4 hours.
    6. 6. Let the meat rest 15-30 minutes before slicing. Serve with sauce.

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