Cider-Ginger Brisket
- 1 tablespoon canola oil
- 4 pounds beef brisket, cut into 2 equal pieces
- 1 1/4 teaspoon kosher salt
- 2 onions, finely chopped
- 2 cloves garlic, chopped
- 1 piece fresh ginger, about 1 inch, 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 flat-leaf parsley
Preheat the 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.
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- 1 tablespoon canola oil
- 4 pounds beef brisket, cut into 2 equal pieces
- 1 1/4 teaspoon kosher salt
- 2 onions, finely chopped
- 2 cloves garlic, chopped
- 1 piece fresh ginger, about 1 inch, 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 flat-leaf parsley