brunch brisket
Photo credit: Food Network

Molly Yeh’s Apple Cider Brisket Recipe

FYI, you can totally eat this brisket at brunch.

This slow-cooked brisket is featured on season four of Molly Yeh’s Food Network show, Girl Meets Farm, which captures her life on a sugar beet farm. Flavored with apple cider and maple syrup, it embraces Rosh Hashanah food traditions and, best of all, can be enjoyed at any time of day. Serve with carrot hash with eggs and pesto for a decadent brunch, as seen on Girl Meets Farm, or alongside all the holiday classics at a festive dinner.

Read more about how Molly will be celebrating the Jewish New Year this year over at our sister site, Alma. 

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brunch brisket
Photo credit: Food Network

Apple Cider Brisket

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Perfect for any meal.

  • Total Time: 8-10 hours
  • Yield: 6

Ingredients

  • 1 brisket (3 pounds)
  • 2 tsp kosher salt
  • black pepper
  • 2 Tbsp flavorless oil
  • 1 large onion, thinly sliced
  • 2 Tbsp fennel seeds
  • 1 Tbsp dried sage
  • pinch crushed red pepper
  • ¼ tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 clove garlic, minced
  • one 12-ounce bottle hard apple cider
  • 1 large apple, cut into thin wedges
  • 2 Tbsp maple syrup
  • 1 cup dry white wine
  • chopped chives, for garnish

Instructions

  1. Season both sides of the brisket with the salt and a few turns of pepper. 
  2. In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4-6 minutes. Transfer it to a slow cooker.
  3. Add the onion to the skillet and cook, stirring, until soft, 5-7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary, and garlic and cook, stirring, for two more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up).
  4. Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
  5. Cover and cook on low for 8-10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives, and serve. 

Notes

As an alternative to the slow cooker, cook everything in a covered baking dish or Dutch oven in a 325 degree F oven until very tender, 3-4 hours.

  • Author: Molly Yeh
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours
  • Category: Brunch
  • Method: Slow cooker
  • Cuisine: Holidays

16 comments

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Seymour B. Tobe

    I notice when recipes for brisket are given a single brisket is cooked. I have found over the years (I’m 95 in good health , no heart problems etc) that using a “double brisket” always turns out a moist flavorful brisket. If you find that is too much fat on the final product trim it out , you don’t have to eat the fat just because it’s there! The various spices added are for the most part “soluble” in fat and permeate the entire roast and the fat seems also to tenderize the roast. One of my most favorite meat dishes hot or cold

    • Shannon Sarna

      A first and second cut, that is still intact/together. You can ask your butcher or the meat dept and they will know!

  • Edith

    Can you give us your tried and true recipe as by now you probably have it down pat and I trust it is probably even better than all the rest. Thanks much and L’Shana Tovah to you

  • Carrie A. Pesante

    It’s also called a whole brisket, meaning it’s the 1st and 2nd cuts of meat. The 1st cut is lean while the 2nd cut is fattier.

  • Nick Miller

    Brisket is two pieces of meat, which are the point and the flat. You can get both together in a while packer brisket or either on their own. I prefer the point because it is fatty, but many prefer the flat which is lean. The symmetrical rectangular slice of brisket is from the flat, and most trimmed brisket is the flat. A whole brisket, which has both flat and point will weigh between 12 and 18 lbs, with 20-30% fat to be trimmed off, especially the deckle which is in between the point as flat.

    Now that I’m done pontificating about brisket, I’m off to the store to buy the ingredients for this Rosh Hashanah brisket dinner. Shana Tovah!

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