Apple Cider Braised Brisket Recipe: * 4-5 pounds beef brisket * Kosher salt * 3 tablespoons avocado oil * 1 cup white white, optional, can swap for stock * 2 yellow onions, sliced * 1 pound carrots, peeled and diced * 2 cups apple cider * 1 cup beef bone broth * 2 tbs Apple Cider Vinegar * 6 cloves garlic, crushed * 1 bay leavef * 1 sprig of rosemary * 2 sprigs thyme 1. Preheat the oven to 325°F. 2. If your brisket has a thick fat cap, trim most of it off. Pat dry and season well on all sides with salt. 3. Heat the avocado oil in a large dutch oven over medium-high heat. Once the oil is hot, sear the brisket for about 8-10 minutes on each side or until a nice, deep golden crust has formed. 4. In the meantime, thinly slice the onions. Cut the carrots into 2” pieces, slicing the larger pieces in half lengthwise. 5. Once the brisket is nicely browned on all sides, remove from the pan and set aside. 6. Add the wine to the pot to deglaze. 7. Add the onions to the dutch oven and season with salt and pepper. Scrape all of the brown bits from the bottom of the pan. Cook on medium-high heat for 6-8 minutes or until very soft. 8. Pour in the apple cider, beef bone broth, and apple cider vinegar. Add the carrots, garlic, bay leaves, rosemary, and thyme. Season with salt and pepper and stir to combine. 9. Add the brisket back to the dutch oven with any juices. Bring to a simmer before covering and transferring to the oven. Bake for 3 1/2 to 4 hours or until completely tender when pierced with a fork. Unlike other cooking methods, braised meats typically get more tender the longer they cook. So don’t worry if the meat is still tough when you first check, it just needs more time. The brisket should easily break apart once cooked. Let cool for 15 minutes then serve with braising liquid
