Brisket for brunch

Votes: 1

Time: 8 hours 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 587, total fat 42 G., saturated fats 16 G., proteins 31 G., carbohydrates 13 G., fiber 2 G., cholesterol 160 mg, sodium 576 mg, sugar 7 G.

Molly Yeh combines all the flavors of classic breakfast sausage in a juicy beef brisket! After searing the brisket, she sautéed onions in the same fat in a skillet, then added fennel seeds, dried herbs, red pepper flakes, and garlic. For the braising liquid, she combined apple cider, white wine, and a splash of maple syrup. The brisket is slow-cooked overnight, leaving you with a delicious, warm breakfast in the morning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef brisket (1.3 kg)
2 teaspoons coarse salt
Black pepper
2 tablespoons of odorless vegetable oil
1 large onion, thinly sliced
2 tablespoons fennel seeds
1 tbsp dried sage
A pinch of crushed red pepper
1/4 tsp cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 clove garlic, minced
1 bottle (0.33 l) of alcoholic apple cider
1 large apple, thinly sliced
2 tbsp. maple syrup
1 cup dry white wine
Chopped green onions for serving
Special equipment: slow cooker

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, fennel seeds, sage, thyme, rosemary, apple cider, apples, maple syrup, white wine

Cooking the dish according to the recipe:

Season the brisket with salt and pepper on both sides. Heat oil in a large skillet or saucepan over medium-high heat. Cook the brisket on both sides until browned, 4–6 minutes. Transfer to a slow cooker.
Add the onion to the skillet and cook, stirring, until softened, 5–7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne pepper, thyme, rosemary, and garlic and cook, stirring, for another 2 minutes. Pour 1/2 cup of cider into the skillet and stir, scraping up any browned bits. Transfer everything to the slow cooker. Add the apple, maple syrup, wine, and the remaining 1 cup of cider to the slow cooker.

Cover and cook on low for 8–10 hours or overnight. Transfer the brisket to a cutting board and let rest for 15 minutes.
Trim off any excess fat, slice the meat across the grain, and then transfer to a serving platter. Carefully pour the slow cooker sauce over the meat, sprinkle with chopped green onions, and serve.

Brisket in the oven:
If you don't have a slow cooker, bake in a covered baking dish or Dutch oven at 325°F (160°C) until very tender, 3 to 4 hours.

Categories:

recipe / Calorie content of prepared meals / Simple recipes for a multicooker / Multicooker / Breakfast / Main courses / Meat / Food Network - recipes

Recipe collections