Braised Beef Brisket

By Pamiekae

  • 4-6 lb flat lean beef brisket

  • 4 C - Thin slced or finely chopped Onion

  • 2 C - Apple Cider (look in fresh produce area or go to local fresh produce store for real cider)

  • 12oz Can of Tomato Paste

  • 2 C - Beef Broth ( Low Sodium)

  • 1/4 C - Apple Cider Vinegar

  • 2 Peeled and Shredded Carrots

  • 2 Tsp of each of the following ingredients:

  • Ground Rosemary, Ground Thyme, Minced Garlic, Smoked Paprika, Salt Substitued of your choice, Pepper, Garlic Powder, Oregabo and Ground Savory and one Bay Leaf

  • Willl need small sauce pan, deep large skillet and roasting pan

  1. Pour Apple Cider into sauce pan and bring to boil then reduce heat and cook for 10 minutes

  2. In small bowl combine the Rosemary, Thyme, Smoked Paprika, Salt Substitue, Pepper and Garlic Powder.

  3. 3, Cut off any visible fat from brisket and then rub on both sides of brisket the ingredients from #2.

  4. Place deep large skillet on burner and when it starts to heat up add cider and then place brisket into skillet. Cook each side for 5 minutes then place into roasting pan and set aside.

  5. Preheat Oven to 350 F.

  6. In skillet add Onion, Minced Garlic, Beef Broth, Shredded Carrots, Oregano, Ground Savory, Apple Cider Vinegar and Bay Leaf. Let cook in skillet until Onions are golden brown and add Tomatoe Paste and stir until Tomato Paste well blended into mixture.

  7. Pour mixture over brisket in roasting pan. Place in oven and let cook for 2 hours, turning over brisket every 30 minutes.

  8. Take out of oven and cover with lid and let set for 30 minutes to rest in its juices.

  9. Pull out Brisket and set on Cutting Board or Platter for 10 minutes then cut acrioss the grain.

  10. Arrange on platter and spoon some of sauce from pan over the meat and serve.

  11. Can on top add as toper some Crispy Fried Onions (French's) must add nutrient values from can to those listed above. I personally like it without.

  12. I like to serve either Cinnimon Mashed Sweet Potatoes or Steamed Asparagus with it for side dishes.

Nutritional Facts

Calories - 326
Fat - 12 g
Carbs - 24 g
Fiber - 3 g
Sodium - 413 mg

beef dinner

5 replies

kimdupell 2011-03-28 18:49:15 -0500 Report

This was the most AMAZING recipe! I fed 8 people for a large Sunday dinner. My family requested that it become a routine menu addition.

Pamiekae 2011-02-07 21:29:26 -0600 Report

I have used venison with this and it is great! I make some slices along the top and bottom of the meat and let the venison set a bit in the cider for about 15 to 20 minutes pull the meat out and use the cider to start heating up while rubbing the seasonings in to the meat. Let me know how you like it!!!!

gorrilla 2011-01-22 10:48:30 -0600 Report

Wonder how this would work with a venison shoulder roast. Probably want to slow down the process in the oven to allow more time for tenderization, but the seasonings and cider would fit nicely. I may risk one of my venison shoulders and try it.