Category: RECIPES

COOKING THURSDAY ~ MONTE CRISTO ROLLS ~ BLOG 365.155A

One of my VERY favorite sandwiches of all time is a Monte Cristo. But they are a lot of work to make for a crowd. So, I was delighted when I ran across a recipe for making the same sandwich into a handheld roll! Instead of all the individual layers and deep frying the sandwich they are rolled tightly like a cinnamon roll and baked. You can make your own dough or short cut it with Pillsbury pizza dough.

These two layers of dough result in large, flaky buns that have the most delectable pocket of sweet and meaty cheese inside. Sprinkling these with a little powdered sugar as well as dipping them into a bit more raspberry jam and maybe a bit of PURE maple syrup make them absolutely delectable.


MONTE CRISTO ROLLS adapted from DELISH
2 cans Pillsbury pizza dough divided
1/4 cup Dijon mustard OR mayonnaise
8 ounces thinly sliced deli-style tavern ham
6 tablespoons raspberry jam
8 ounces Gruyere or baby Swiss cheese, thinly sliced
8 ounces thinly sliced deli-style turkey
1 LARGE egg 
2 tablespoons heavy cream
Powdered sugar, for serving
PURE maple syrup, for serving

  • Preheat to 350°.
  • Grease a 13×9 inch baking dish with butter.
  • Spread 1 can of dough on a lightly floured surface until evenly rolled into a fairly thin rectangle shape.
  • Spread a thin layer of mustard over top, leaving a 1/4″ border on all sides.
  • Layer ham over the mustard.
  • Unroll the second can of dough and lay flat on top of ham, rolling out lightly also.
  • Spread raspberry jam on top of dough, also leaving a 1/4″ border.
  • Layer cheese over jam, covering entire surface.
  • Layer turkey over cheese.
  • Starting from the short side, tightly roll up dough, making sure to tuck in edges as you go.
  • Slice roll into 6 pieces.
  • Arrange loosely in prepared dish like you would a cinnamon bun. 
  • Use toothpicks if necessary.
  • In a small bowl, beat egg and cream until blended.
  • Brush tops and sides of rolls with egg mixture.
  • Bake rolls 40-45 minutes until puffy and golden brown on the outside, 40 to 45 minutes.
  • Let cool slightly.
  • Transfer rolls to a platter.
  • Serve warm.
  • Dust with confectioners’ sugar.
  • Serve with more raspberry jam for dipping.

NOTES: These can pre-made ahead of time and stored in the freezer or overnight in the refrigerator.

COOKING THURSDAY ~ COUNTRY SWISS STEAK ~ BLOG 365.148C

COUNTRY SWISS STEAK

2 pounds round steak or cube steak
1/2 cup AP flour
FRESH ground sea salt and black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 +1 tablespoons butter
1 large onion, sliced
1 stalk celery, diced
1 LARGE carrot diced
1 cup sliced mushrooms, I like little Beech mushrooms
2 cups beef broth
2 teaspoons Worcestershire sauce

  • Cut steak into serving size pieces.
  • Pound with a meat mallet to 1/4 inch thickness to tenderize.
  • Combine flour, salt, pepper, garlic powder, and onion powder into a shallow dish.
  • Dredge the steak in the flour mixture to coat both sides. RESERVE dredge flour.
  • Heat oil in a large oven proof skillet or Dutch oven over medium-high heat.
  • Sear the steak on both sides until browned (about 3-4 minutes per side).
  • Remove meat and set aside.
  • Add additional 1 tablespoon butter to melt if necessary, scraping the bottom of the pan to release browned bits.
  • Add sliced onions, carrots, celery and mushrooms, cooking 5 minutes or so until soft.
  • Return the meat to skillet.
  • Whisk together the beef broth and Worcestershire sauce.
  • Cover and cook in a 300-325° oven for 1 1/2-2 hours, or until the meat is very tender.
  • Remove meat to a platter and keep warm.
  • If the gravy is too thin, whisk together 1 tablespoon of the leftover flour mixture with a little cold water to make a slurry.
  • Stir slurry into the pan juices, and simmer on the stove top until you reach desired thickness. 
  • Serve immediately with mashed potatoes, buttered noodles, or rice to soak up the savory onion gravy. 

COOKING THURSDAY ~ LEMON ROAST CHICKEN ~ BLOG 365.148B

LEMON ROAST CHICKEN – serves 4

A mouthwatering and juicy oven baked chicken made with simple seasonings and oven roasted to crispy perfection. I like to prep it a couple hours before baking and let seasonings soak in to meld flavors. I also like to serve it with roasted broccolini and a parsley rice for balance. I also remove it from the refrigerator 45 minutes before roasting to bring it to room temperature.

4 chicken leg quarters
4 tablespoons butter, melted
1 1/2 tablespoons lemon pepper
FRESH ground sea salt
1/2 teaspoon smoked paprika
3 tablespoons FRESH minced Parsley
3-4 lemons, sliced

  • Preheat oven to 425°.
  • Spray baking sheet/pan with non stick spray.
  • In a small bowl whisk together all dry ingredients with the melted butter.
  • Trim chicken leg quarters of any excess skin and fat, then pat dry with paper towels.
  • Generously brush both sides of chicken quarters with butter mixture.
  • Arrange skin side up in the baking sheet.
  • Arrange sliced lemons on and around chicken pieces.
  • Bake in oven 35 to 45 minutes or until cooked through.
  • When chicken is done, remove the pan from the oven and let rest in the pan for 5-10 minutes before serving.
  • Serve over prepared rice, spooning pan drippings over top.

NOTE:

  • Dark meat such as chicken quarters greatly benefit from cooking to higher internal temps. By removing from oven with internal temperature of 185°, the temperature will continue to rise to 190-195° (which is your actual target temperature) as it rests creating a much juicier and tastier chicken.

COOKING THURSDAY ~ SOUTHWEST CHICKEN SKILLET ~ BLOG 365.148A

HUGE flavor and all in one pan with minimal time effort gets a delicious, hearty meal on the table on the busiest night or for a casual get together in record time.

SOUTHWEST CHICKEN SKILLET serves 4-6

1 tablespoon avocado oil
1½ pounds boneless skinless chicken thighs, (6 pieces)
1 + 1 teaspoons Pampered Chef Street Corn Seasoning Mix or Chile lime
1 onion, chopped
½ cup Peppadew peppers
15 ounce can fire-roasted diced tomatoes, drained
15 ounce can black beans, drained and rinsed
15 ounce can fire roasted corn, drained
4 oz. (1 cup) grated Colby jack cheese
Taco-size tortillas, Optional for Serving
Chopped cilantro, Optional for Serving
Salsa, Optional for Serving
Lime wedges, Optional for Serving
Guacamole, Optional for Serving
Sour Cream, Optional for Serving
Pampered Chef Cilantro-Lime Rice Meal Mix (prepared according to the package), optional

  • Heat the oil 2–3 minutes over medium heat in deep skillet.
  • Season both sides of the chicken thighs with half of the seasoning mix.
  • Sear the chicken 5–6 minutes, or until they release easily.
  • Flip and cook for another 2 minutes.
  • Remove the chicken from the skillet.
  • Add the onion, cooking 6-7 minutes until softened.
  • Add the tomatoes, beans, corn, and remaining seasoning mix; stirring to combine.
  • Nestle the chicken into the pan along with any juices.
  • Top each piece of chicken with cheese.
  • Sprinkle Peppadew peppers around chicken pieces.
  • Cover with the lid, reduce the heat to low, and cook until the chicken, cooking 10-15 minutes until chicken is cooked through.
  • Serve over Cilantro-Lime Rice or in warmed tortillas and topped as desired with cilantro, lime wedges, sour cream and guacamole.

COOKING THURSDAY ~ CAJUN COLA GLAZED PORK LOIN ROAST ~ BLOG 365.141D

CAJUN COLA GLAZED PORK LOIN ROAST

MARINADE
3 tablespoon avocado oil
1 cup Coca-Cola
1/2 cup dark brown sugar
1/4 cup Bragg’s liquid aminos
1/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet aged balsamic vinegar
1 tablespoon spicy brown mustard (optional)
2 LARGE cloves garlic, minced, or 1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper
1 teaspoon dried thyme
1 – 1 1/2 teaspoons Cajun seasoning such (Slap Ya Mama)
Juice of 1 LARGE lemon
1/4 teaspoon paprika

5 – 7 pound boneless pork loin roast
FRESH ground sea salt and black pepper

  • Whisk together all the marinade ingredients in a large ziploc bag or large glass measuring pitcher.
  • Generously season roast with FRESH ground sea salt and black pepper.
  • Place roast into bag with the marinade ingredients, seal well with as little air as possible. (see NOTE)
  • Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again before roasting while coming to room temp while oven preheats.
  • Remove roast from marinade and discard the marinade.
  • Tie up roast.
  • Generously re-season roast with FRESH ground sea salt and black pepper.
  • Place roast, fat side up onto prepared rack in roasting pan or large rimmed baking sheet, lined with foil.
  • Insert meat thermometer (if using one) into thickest part of roast. *Do not add water*. *Do not cover*.
  • Roast in preheated 325º oven until the thermometer reaches 165º. Allow 30 minutes per pound. TURN DOWN TO 300° HALFWAY THROUGH!
  • During last 1/2 hour of cooking time, brush on the glaze. I removed mine from the oven, cut off the string, and turned the roast over to meat side-up, fat side-down, then basted heavily (meat side and sides only), then a second time lightly during the last 20 minutes. I turned the roast over and basted with the rest of the sauce well, and baked 10 minutes longer. BASTE FREQUENTLY if necessary!
  • Remove from oven, place onto platter; cover with foil, tenting to seal steam, and let rest for 15 minutes before slicing.

GLAZE – Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.
1 tablespoon butter
1/2 cup dark brown sugar
1/2 tablespoon cornstarch
1/4 teaspoon dry mustard
3 tablespoon sweet aged balsamic vinegar
1/3 cup Coca-Cola
1 teaspoon jalapeño ketchup or your favorite barbecue sauce
FRESH ground sea salt and black pepper, to taste

  • While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir 2 minutes until thickened.
  • Remove from heat and let cool down.
  • Brush or spoon glaze on meat frequently during last 30 minutes.

NOTES:

  • If you don’t have a bag large enough, pour marinade into a baking dish, add pork and turn several times to coat, ending with fat side-up. Cover well with plastic wrap.
  • ALSO quite good with root beer or Dr. Pepper.

COOKING THURSDAY ~ BBQ MAC & CHEESE ~ BLOG 365.141C

This year’s BBQ competition for the DIGG’S Mercy Children’s Foundation had us coming up with more new recipes. This year I entered my BBQ Baked Beans, Smoked BBQ Cheesecake and BBQ MAC & CHEESE.

BBQ MAC & CHEESE
1/4 cup + 1 1/2 teaspoons kosher salt, divided
2 1/2 cups WHOLE milk
12 ounce can Jalapeño condensed milk
6 tablespoons butter, cut into pieces
6 tablespoons WONDRA flour
1 pound pasta (such as elbow, penne, cavatappi, or rotini)
2 cups shredded Sharp Cheddar cheese
2 cups shredded Fontina or Havarti cheese
1 teaspoon hot sauce (Tabasco or Frank’s Original)
1/2 teaspoon FRESH ground black pepper
1 1/2 cups crumbled cornbread
1 tablespoon melted butter
1/2 cup chopped green onions
1/2 cup barbecue sauce of choice

  • Spray baking dish with non-stick spray and set aside.
  • Bring 1/4 cup salt and 4 quarts of water to a boil in a large covered Dutch oven over high heat.
  • Add pasta to boiling water, cooking 8 minutes.
  • Microwave milk in a microwave safe glass measuring cup covered with plastic wrap on HIGH 3 minutes.
  • Melt butter in a large skillet over medium heat.
  • Whisk in flour, cooking 1-2 minutes until golden.
  • Slowly whisk in hot milk; bring to a SLOW boil, cooking 2-3 minutes until thickened. Remove from heat and whisk in cheeses, most of the BBQ sauce, hot sauce, remaining salt and pepper.
  • Toss together cornbread and melted butter. Set aside
  • Drain pasta.
  • Fold pasta into cheese sauce.
  • Pour pasta mixture into baking dish.
  • Sprinkle cornbread mixture over top.
  • Sprinkle green onions over cornbread mixture.
  • Broil 1 to 2 minutes or until breadcrumbs are golden brown.
  • Drizzle with remaining barbecue sauce.
  • Serve immediately.

NOTES: You can make this dish up to 3 days in advance. Bake at 325° until heated throughout and then broil.



COOKING THURSDAY ~ PINEAPPLE CHERRY BREAD PUDDING – BLOG 365.141B

PINEAPPLE PEACH or CHERRY BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite.

8 cups sourdough bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar

1 LARGE can pineapple, WELL drained
1 1/2 cups FRESH peaches or cherries, peeled, pitted and diced *(see note)
½ cups chopped pecans or toasted almonds
1 teaspoon QUALITY cinnamon or Finishing sugar

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with cooking spray.
  • In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
  • Allow mixture to soak into bread 30 minutes.
  • In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon.
  • Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture or finishing sugar. Cover loosely with buttered foil and Bake for 20 minutes.
  • Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
  • Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
  • Pour over individual bread pudding servings.
  • Top with vanilla ice cream.

NOTE: You can use canned fruit or even frozen fruit. If using canned fruit, be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and then drain well.

**COOKING THURSDAY ~ OUR FAVORITE SLOW COOKED BROWN SUGARED CORNED BEEF ~ BLOG 365.141A

our favorite SLOW COOKED BROWN SUGAR CORNED BEEF

4-5 1/2 pound corned beef
1 sweet onion, quartered
1 cup sugar
1 tablespoon Grandma’s Molasses
12 ounce Moose Drool Brown Ale
1/2 teaspoon ground bay leaf
2 stalks celery, finely sliced
Seasoning from below or Seasoning packet from meat package
1 teaspoon Herbs de Provence
1 large bag baby carrots
1 pound Baby potatoes

  • Arrange carrots, celery and onions on bottom of slow cooker.
  • Add the corned beef to a large slow cooker.
  • Tuck potatoes around the sides.
  • Whisk together the sugar, molasses and seasonings together.
  • Whisk in the beer
  • Pour over the corned beef.
  • Cover and cook 1 hour on high.
  • Reduce heat to low and cook another 5 hours.
  • Let cool slightly before slicing or shredding for Reuben sandwiches.
  • Serve with cooking juices for gravy over meat and potatoes.

SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
 or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

COOKING THURSDAY ~ MEATBALL SOUP ~ BLOG 365.134D

SLOW COOKED MEATBALL SOUP serves 8-10

3 medium carrots, sliced
2 celery ribs, sliced
1 small sweet onion, chopped
1/2 teaspoon ground bay leaf
1 teaspoon Italian seasoning
FRESH ground sea salt & black pepper
24 ounces thawed frozen fully cooked Italian meatballs**SEE NOTE
(2) 14-1/2 ounce cans Italian diced tomatoes, undrained
5 cups beef bone broth
1 cups water
1/2 cup dry red wine

  • Add ingredients to a 6 quart slow cooker.
  • Cover and cook on low 5-6 hours until vegetables are tender and flavors are blended.

3/4 cup ditalini or other small shell pasta
4 cups fresh baby spinach, trimmed
1 mini red peppers, sliced into rings
FRESH grated Parmesan cheese for serving

  • Stir in pasta, cooking 15-20 minutes more on high until pasta is tender.
  • Stir in spinach until wilted.
  • Sprinkle with Parmesan cheese before serving.

NOTE:

  • Tortellini makes a great substitution for the pasta for a more substantial soup.
  • Homemade meatballs are truly wonderful if you have the time.

COOKING THURSDAY ~ ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS ~ BLOG 365.134C

Taco Bell’s Enchirito is a discontinued fan-favorite where an enchilada, taquito and a burrito cross together have a menage-a-trois whose beautiful baby is the enchirito.

It consisted of a soft flour tortilla filled with seasoned ground beef, refried beans, and diced onions, rolled up and smothered in red enchilada sauce and melted cheddar cheese, traditionally topped with black olives. Personally, I’m not an olive fan so those are out 🙂 I’ve also changed out the flour tortillas for a golden blend that has more flavor and crisps really well. I also made them lighter by using less refried beans

Super easy AND quick with a tasty ground beef taco seasoned filling of ground beef with enchilada sauce and cream cheese is all stuffed into corn tortillas with a hint of jalapeño and cilantro before being baked until crispy. Add a heavy splash of enchilada sauce over the top, layer them with cheese and bake them again!

ENCHIRITOS aka SMOTHERED DOUBLE BAKED TAQUITOS serves 4

1 can refried beans
1 pound ground beef
1 yellow onion, chopped
3 tablespoons Homemade Taco Seasoning (see recipe below) or store bought seasoning
2 1/2 cups red enchilada sauce
4 ounces cream cheese, at room temperature, cut into pieces
2 ounces velveeta, diced
16 to 20 corn tortillas or 8-10 golden blend (half flour, half corn) tortillas
Avocado oil
2 cups shredded Mexican cheese blend

  • Preheat the oven to 425°.
  • LIGHTLY oil a shallow baking dish or deep baking sheet.
  • In a large skillet set over medium high heat, place the beef and onion, cooking 8-10 minutes and breaking up the meat into small pieces until the fat has completely rendered and the beef is browned.
  • Add the taco seasoning and 1/2 cup water.
  • Reduce the heat to medium and simmer 5-6 minutes until the sauce thickens to coat the meat. Stir in 1/2 cup of the enchilada sauce and the cream cheese, cooking and stirring 1-2 minutes, JUST until the cream cheese melts. Remove the skillet from the heat.
  • Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable.

  • Place the tortillas on a baking sheet and rub one side with avocado oil.
  • Flip them over and spread a thin layer of refried beans.
  • Spoon 2-3 tablespoons of the beef mixture down the center on to the beans.
  • Roll up like a cigar and place seam-side down on the baking sheet.
  • Repeat with the remaining tortillas and beef.
  • Bake 10 minutes until they begin to crisp and then carefully flip them over and cook 4-5 minutes more until both sides are crispy.
  • Remove from the oven.
  • During the 1st baking time heat 2 cups on enchilada sauce in a small sauce pan. Add velveeta, stirring to completely melt into the enchilada sauce.
  • Coat the bottom of a lightly oiled 2nd baking dish with 1 cup of enchilada sauce.
  • Arrange the enchiritos over the sauce and top with the remaining enchilada sauce followed by the shredded cheese.
  • Bake 8-10 minutes until the cheese is melted and bubbling.

2 avocados, chopped
1/3 cup chopped fresh cilantro
1 jalapeno, seeded and FINELY chopped
1/4 cup fresh lime juice, plus lime wedges, for serving
flaky sea salt
Crumbled Cotija cheese
sour cream

  • Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice and a pinch of flaky salt.
  • Fold ingredients gently to mix.
  • Top the taquitos with the avocado mixture, sour cream and crumbled Cotija.
  • Serve warm with lime wedges for squeezing.

HOMEMADE TACO SEASONING
2 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine pink Himalayan salt

  • In a glass jar, combine everything, mixing well.
  • Store at room temperature in a cool, dark place for up to 6 months. 

COOKING THURSDAY ~ SWEET CHILI GLAZED CHICKEN on SLIDERS or with YAKISOBA NOODLES~ BLOG 365.134B

This recipe is inspired by PANDA EXPRESSES Orange chicken.

SWEET CHILI GLAZED CHICKEN SLIDERS
3-4 cloves garlic, FINELY minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 pound TYSON frozen fully-cooked breaded chicken tenders, prepared
12 ounces Panda Express Sweet chili sauce
1/4 cup orange marmalade
1/4 cup Bragg’s Liquid Aminos
1 tablespoon chili paste
FRESH ground sea salt & black pepper, to taste
1/4 cup minced carrots
1/4 cup FINELY minced celery
3 green onions, thinly sliced
2 tablespoon Garden Gourmet cilantro paste
1/4 cup THINLY sliced red onion
12 KING’S Hawaiian dinner rolls
1 tablespoon butter

  • Add garlic, butter and oil in a cold large skillet and cook 3-5 minutes over medium-low heat until the butter melts and the garlic becomes golden brown.
  • Chop the breaded chicken tenders into small pieces and set aside.
  • Once the garlic is golden brown, stir in the orange marmalade, liquid aminos, sweet chili sauce, cilantro paste and chili paste, cooking over medium heat 2-3 minutes until well combined. Reserve 2 tablespoons of sauce before adding chicken, celery, carrots and green onions.
  • Add the chicken, carrots and green onions.
  • Season to taste with FRESH ground sea salt and black pepper, cooking 5 minutes or until the sauce thickens slightly.
  • Halve the dinner rolls with a serrated knife, portion into serving amounts and set the bottoms on a serving platter.
  • Adjust seasoning.
  • Top bottoms with chicken mixture.
  • Add THINLY sliced red onions.
  • Whisk together the melted butter and reserved chili mixture.
  • Top with roll tops and brush lightly with butter chili mixture.
  • Serve Immediately.

NOTE: This is also WONDERFUL with Yakisoba noodles in a bowl!

COOKING THURSDAY ~ CIDER BRAISED BEEF BRISKET ~ BLOG 365.134A

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.