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Brisket, Cider-Braised (M, KLP, TNT)
Source: Chef John of "Food Wishes Video Recipes"
Serves: 12 to 16

5 lb. beef brisket
6 cloves garlic
1 tbsp. dried rosemary
Salt and pepper to taste (this needs to be seasoned generously)
1 pint apple cider
2 tbsp. olive oil
1 yellow onion

Trim away any excess fat from top of brisket, then season one side generously with salt and pepper. Preheat oven to 475°F.

Select a baking dish large enough to hold the brisket and about 4" deep.

Pour olive oil into the dish, place brisket in oil, then swish brisket around and turn it over, making sure that both sides are completely coated with oil. Season other side with salt and pepper.

Brown brisket in 475°F oven for 20 minutes.

Meanwhile, cut onion in half, slice each half, then slightly crush each garlic clove with flat side of heavy knife.

Remove baking dish from oven and place upon a baking sheet. Reduce oven temperature to 375°F.

Distribute garlic cloves in baking dish around meat; evenly distribute dried rosemary, then onion slices over top. Pour apple cider over and around seasoned meat.

Using heavy duty aluminum foil, wrap entire baking dish and sheet tightly, tucking foil under baking sheet. Wrap with second layer, crimping it snugly around baking dish, so that apple cider does not evaporate during cooking.

Place wrapped baking dish and baking sheet into 375°F oven; braise for 3 hours.

Remove baking dish from the oven, then carefully, using tongs, remove foil. Be careful not to get burned by hot steam!

Allow brisket to cool enough so that it can be sliced easily, then cut it into quarters. Slice each quarter thinly against the grain.

Serve covered with braising liquid and onions, and surrounded with Five-Spice Carrots (click here for recipe) (see author's note).

Author's Notes:
Braising is such a great cooking technique in general, and in particular for the new cook. It's such a forgiving method. The meat is always moist, the timing doesnít have to be exact since itís virtually impossible to overcook, and easy to put back in to cook longer, and best of all, most braised recipes make their own sauce or jus (natural juice)! This is a classic beef brisket dish I learned from a German Chef many years ago.

This is a great meal, and the best kind of aromatherapy. I served it with a new carrot dish I just developed that uses Chinese 5-spice with some surprising results. It was a perfect match for this dish. Enjoy.

Poster's Notes:
I made it over the weekend and I must say, we all really enjoyed it. I made it just as he presents it. We used the leftovers the next day for sandwiches and we were just sorry there wasn't more! Definitely will make it again.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A