Slow-Cooked Maple Cider Brisket

Name: Slow-Cooked Maple Cider Brisket
Prep time: 10 min
Cook time: 3 h 35 min
Total time: 3 h 45 min
Yield: 6 people
Ingredients: 4 pound beef brisket; 2 cloves garlic; 1/2 pound maple-smoked bacon; 3 tbsp bacon drippings; 2 onions; 3 cloves garlic; 1 tbsp kosher salt; 1 tsp dried oregano; 3/4 tsp freshly ground black pepper; 1/4 tsp ground cayenne; 2 tbsp tomato paste; 1 cup strong brewed coffee; 3/4 cup apple cider vinegar; 3/4 cup maple syrup; 1/2 cup chicken broth; 1 tbsp Dijon mustard

User Reviews

4.0

12 reviews

Good

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 45 mins
Servings
6 people
Calories
715 kcal
Course
Main Course
Cuisine
American

Slow-Cooked Maple Cider Brisket

Julie Valencia

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Slow-Cooked Maple Cider Brisket ~ a comforting pot roast that makes the whole house smell amazing!

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Ingredients

Servings

4 pound beef brisket
2 cloves garlic cut into thin slivers
1/2 pound maple-smoked bacon cooked and crumbled, optional
3 tbsp bacon drippings or grapeseed oil
2 onions peeled, halved, and thinly sliced
3 cloves garlic very finely chopped
1 tbsp kosher salt
1 tsp dried oregano
3/4 tsp freshly ground black pepper
1/4 tsp ground cayenne
2 tbsp tomato paste
1 cup strong brewed coffee
3/4 cup apple cider vinegar
3/4 cup maple syrup
1/2 cup chicken broth
1 tbsp Dijon mustard

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Instructions

Preheat the oven to 350° F.
Using a paring knife, cut small slits all over the brisket, inserting a sliver of garlic into each slit as you cut it. Place the brisket into a large Dutch oven or roasting pan fitted with a lid.
In a large sauté pan or saucepan, heat the bacon drippings over medium heat. Add the onions and cook, stirring occasionally until golden, about 6 to 7 minutes. Add the garlic, salt, oregano, pepper, and cayenne and stir for 1 minute. Add the tomato paste and cook, stirring continuously, for 1 minute. Stir in the coffee, vinegar, maple syrup, broth and mustard. Bring the ingredients to a boil. Pour the contents of the sauté pan over the brisket in the Dutch oven.
Cover the Dutch oven with the lid and place it into the oven. Bake for 30 minutes. Decrease the heat to 300° F and bake, basting the meat with the pan sauce once or twice, until the brisket is fork tender, about 3 hours. Allow the meat to rest for about 15 minutes. Slice the meat across the grain using an electric knife or sharp carving knife. Place the sliced meat into a large ovenproof serving container with lid. Remove the fat from the surface of the sauce. Pour the sauce over and around the meat. Cover the container with the lid.
Place the container with the brisket back into the oven for 30 minutes. Garnish with the crumbled bacon (if using). Serve immediately.

Nutrition Information

Show Details

Serving 6 ounces Calories 715kcal (36%) Carbohydrates 34g (11%) Protein 53g (106%) Fat 39g (60%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.05g Cholesterol 173mg (58%) Sodium 1753mg (73%) Potassium 1089mg (31%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 140IU (3%) Vitamin C 5mg (6%) Calcium 84mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 715 kcal

% Daily Value*

Serving	6 ounces
Calories	715kcal	36%
Carbohydrates	34g	11%
Protein	53g	106%
Fat	39g	60%
Saturated Fat	14g	70%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Trans Fat	0.05g	3%
Cholesterol	173mg	58%
Sodium	1753mg	73%
Potassium	1089mg	23%
Fiber	1g	4%
Sugar	27g	54%
Vitamin A	140IU	3%
Vitamin C	5mg	6%
Calcium	84mg	8%
Iron	5mg	28%