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OMG Brisket Braised in Apple Cider
Sep. 13th, 2009 11:17 pmThe cider and the onions lend sweetness to the sauce, the molasses richness and a subtle touch of bitterness. The flavor is amazing. I served this with freshly-made fettucini and steamed rainbow carrots.
1 6-lb beef brisket with some of the fat cap
3 12-oz bottles Hornsby's Hard Cider, Crisp Apple
1/2 cup unsulphured molasses
6 cloves garlic, thinly sliced
1 tsp dried thyme
1 tsp dried rosemary
4 bay leaves
3 yellow onions, peeled, cut in half and sliced
3/4 lb sliced button mushrooms
Vegetable oil
Kosher salt
Ground black pepper
3 tbsp butter
3 tbsp flour
Preheat oven to 325F. Season the brisket on both sides with kosher salt. On the stovetop in a roasting pan, sear the brisket until well browned on each side. Remove to a platter and add the onions to the pan. Add a bit of salt and cook the onions in the pan until they begin to soften. Lay the brisket, fat side up, on top of the onions. Add the cider and molasses to the pan. Sprinkle the herbs, the bay leaves and the garlic over all. Bring to a simmer on the stove. Cover tightly with aluminum foil and place in oven. Cook for 2-1/2 hours. Add mushrooms to pan, re-cover, and cook another hour.
Remove brisket from pan onto a heat-proof dish, cover with foil and keep warm in 200F oven. Remove sauce and mushrooms to a large pot and let stand for 15 minutes. Skim as much fat as possible from top. Bring to a simmer and let cook down to about 2/3 of original volume. Make a beurre manié with butter and flour. (To keep this Kosher, you can use a flour slurry instead, but the beurre manié makes for a very silky sauce.) Stir into simmering sauce to thicken, then let simmer for 5 more minutes. Taste for seasoning and add salt and pepper to taste.
Remove brisket from oven and trim of excess fat. For each serving, make a nest of fettucini (recipe below) on a warm plate, slice brisket, lay in sauce for a minute or two, place slices on pasta, then top with sauce.
This can be made the day before up to the point of removing from the oven. Store sauce and brisket separately in the refrigerator. Skim the hard fat from the top of the sauce before reducing and thickening. Slice cold brisket and heat in sauce. Plate as above.
Fresh Pasta
250g AP flour
250g Semolina flour
5 eggs
Mix flours together and mound on a large board. Make a well in the center. Break eggs into well. Using a fork, start mixing the eggs into the flour, gradually moving outward. When the dough becomes too stiff for the fork, begin to knead with your hands. Add a bit of flour if necessary to keep dough from sticking. Knead until smooth and silky. Wrap tightly in plastic wrap and let sit for at least an hour to allow the semolina to absorb the moisture from the eggs.
Roll and cut dough according to your method. I used 1/4 lb per serving, rolled in an Atlas pasta machine through to #6, then cut on the fettucini cutter.
1 6-lb beef brisket with some of the fat cap
3 12-oz bottles Hornsby's Hard Cider, Crisp Apple
1/2 cup unsulphured molasses
6 cloves garlic, thinly sliced
1 tsp dried thyme
1 tsp dried rosemary
4 bay leaves
3 yellow onions, peeled, cut in half and sliced
3/4 lb sliced button mushrooms
Vegetable oil
Kosher salt
Ground black pepper
3 tbsp butter
3 tbsp flour
Preheat oven to 325F. Season the brisket on both sides with kosher salt. On the stovetop in a roasting pan, sear the brisket until well browned on each side. Remove to a platter and add the onions to the pan. Add a bit of salt and cook the onions in the pan until they begin to soften. Lay the brisket, fat side up, on top of the onions. Add the cider and molasses to the pan. Sprinkle the herbs, the bay leaves and the garlic over all. Bring to a simmer on the stove. Cover tightly with aluminum foil and place in oven. Cook for 2-1/2 hours. Add mushrooms to pan, re-cover, and cook another hour.
Remove brisket from pan onto a heat-proof dish, cover with foil and keep warm in 200F oven. Remove sauce and mushrooms to a large pot and let stand for 15 minutes. Skim as much fat as possible from top. Bring to a simmer and let cook down to about 2/3 of original volume. Make a beurre manié with butter and flour. (To keep this Kosher, you can use a flour slurry instead, but the beurre manié makes for a very silky sauce.) Stir into simmering sauce to thicken, then let simmer for 5 more minutes. Taste for seasoning and add salt and pepper to taste.
Remove brisket from oven and trim of excess fat. For each serving, make a nest of fettucini (recipe below) on a warm plate, slice brisket, lay in sauce for a minute or two, place slices on pasta, then top with sauce.
This can be made the day before up to the point of removing from the oven. Store sauce and brisket separately in the refrigerator. Skim the hard fat from the top of the sauce before reducing and thickening. Slice cold brisket and heat in sauce. Plate as above.
Fresh Pasta
250g AP flour
250g Semolina flour
5 eggs
Mix flours together and mound on a large board. Make a well in the center. Break eggs into well. Using a fork, start mixing the eggs into the flour, gradually moving outward. When the dough becomes too stiff for the fork, begin to knead with your hands. Add a bit of flour if necessary to keep dough from sticking. Knead until smooth and silky. Wrap tightly in plastic wrap and let sit for at least an hour to allow the semolina to absorb the moisture from the eggs.
Roll and cut dough according to your method. I used 1/4 lb per serving, rolled in an Atlas pasta machine through to #6, then cut on the fettucini cutter.
