Apple Cider Brisket Recipe
From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the
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Cooking tools:
- Oven
- Dutch oven
- Roasting pan
- Stove
- Plate
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Tongs
- Spatula
- Carving knife
- Aluminum foil
- Airtight container
- Refrigerator
- Saucepan
- Colander
- Slotted spoon
- Kitchen towel
Ingredients
- 2 tablespoons vegetable oil
- 1 (6 lb) beef brisket, whole, outer fat trimmed
- 3 large onions, halved lenghtwise, thinly sliced into half moons
- 3 cups apple cider, as needed
- 1/2 cup molasses, unsulfured
- 6 garlic cloves, thinly sliced
- 1 1/2 teaspoons dried rosemary or 1 tablespoon fresh rosemary
- 1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme
- kosher salt
- fresh ground black pepper
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