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apple cider brisket overhead shot thinly sliced surrounded by red grapes, carrots and potatoes

Dutch Oven Apple Cider Brisket

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Make delicious and tender slices of beef brisket in your dutch oven with this dutch oven apple cider brisket recipe. The perfect cozy Autumn and Winter dinner to impress and satisfy!
Course Main dish
Cuisine American
Keyword apple cider, brisket, dutch oven brisket, fall dinner ideas
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6
Calories 130
Author sarah

Ingredients

  • 1 3 pound beef brisket
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons olive oil divided
  • 2 medium - large onions sliced
  • 1 apple sliced
  • 3 cloves garlic minced
  • 1 cup apple cider
  • ½ cup apple cider vinegar
  • 1 tablespoon worechester sauce
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon fresh or dried rosemary
  • ¼ teaspoon cayenne pepper

Instructions

  • Preheat oven to 250 degrees F or 121 degrees C
  • Make a marinade by combining your minched garlic, apple cider, apple cider vinegar, worechester sauce, fennel seeds, cayenne pepper and rosemary in a medium sized bowl and mixing well.
  • Add 1 tablespoon of oil to your dutch oven. On the stove top, cook your apple and onion slices on low until they are very soft and translucent. About six minutes. Remove from dutch oven and place in a bowl while you sear your brisket.
  • Add the remaining oil into your dutch oven. On medium heat, sear your brisket on both sides (4-6 minutes each side). Make sure fat side is facing up inside of your dutch oven. Turn off heat.
  • Scoop your apple and onion mixture on top of the brisket.
  • Add your marinade over the brisket, apples and onion.
  • Cover and let cook in your oven for 5-8 hours, or until very soft and tender.
  • Let brisket rest for 10 minutes prior to serving.

Notes

If desired, add a few fruit and vegetables (potatoes, carrots, turnips, additional apple) and fresh herbs. I use six sprigs of rosemary. Do not overcrowd the dutch oven too much as your brisket may not get enough liquid and will dry out. I use 4 potatoes and 2-3 carrots each time.
Store brisket in your refrigerator for up to five days in an air tight container.
Store brisket in your freezer for up to three months in an airtight container or sealed bag.

Nutrition

Calories: 130kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 347mg | Potassium: 134mg | Fiber: 1g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.5mg