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As the fall became winter and the temperature continued to drop, I craved more and more slow cooked beef recipes. This adapted Half-Baked Harvest recipe full of seasonal flavors and delectable root veggies makes this the perfect show-topping dish perfect for elegant company, holiday gatherings or a week night dinner on a cool evening with plenty of leftovers for open- faced sandwiches!

CIDER BRAISED BEEF BRISKET adapted from Studio McGee 

2 1/2 pound beef brisket
FRESH ground sea salt and black pepper, to taste, but be generous
1 1/2 tablespoons WONDRA flour
1 tablespoons butter
1 LARGE Vidalia onion, thinly sliced
2 LARGE shallots, quartered
1 1/2 cups V8 SPLASH or apple cider, plus more as needed
1 tablespoons fresh lemon thyme leaves
1 1/2 cups dry weak coffee or beef broth, or better yet a combination of both
3/4 pound baby carrots or rustic cut carrots
4 garlic cloves, FINELY minced
2 tablespoons maple apple butter
Flaky sea salt, for serving



• Preheat the oven to 375º.
• Generously season the brisket all over with salt and pepper.
• Rub with flour to coat.
• Heat a large Dutch oven over high heat.
• Melt butter.
• Add onions and cook 5 minutes or so, stirring, until they are soft and beginning to caramelize.
• Add the shallots and 1/2 cup of the apple cider.
• Season with salt and pepper. Continue cooking 5-7 minutes more, stirring occasionally, until the onions are evenly browned and most of the cider is evaporated.
• Add the thyme and cook 1 minute until fragrant.
• Snuggle the brisket, fat-side down, in amongst the onions.
• Add the remaining cider and the wine and bring to a simmer over medium-high heat, adding more cider if needed to keep the meat MOSTLY covered.
• Arrange the carrots and garlic around the brisket.
• Cover and carefully transfer to the oven.
• Bake 3+ hours until the meat is tender throughout.
• Increase oven temperature to 425º .
• Uncover the brisket and coat the top with apple butter.
• Continue to bake 20-30 minutes more, uncovered, until the top is deeply caramelized, adding cider as needed to keep the onions moist but just barely covered with liquid.
• Remove the brisket from the pot, place on a cutting board, and tent with aluminum foil.
• Let stand untouched 10 minutes.
• Slice the meat against the grain.
• Transfer to a platter.
• Sprinkle with flaky salt and serve the onions, carrots, and pan juices on the side.