Apple Cider Braised Beef Food
APPLE CIDER BEEF STEW
Cubed stew beef combines with apples and apple cider to create a simple and sweet meal for the whole family to enjoy! Serve with a hearty, crusty bread.
Provided by CHARLESTONCSA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 6
Number Of Ingredients 15
Steps:
- Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
- Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.
Nutrition Facts : Calories 525.9 calories, Carbohydrate 51.5 g, Cholesterol 81.3 mg, Fat 22.2 g, Fiber 6.1 g, Protein 29.9 g, SaturatedFat 7 g, Sodium 891.1 mg, Sugar 21.4 g
APPLE CIDER BRAISED BEEF
Forget traditional meat and potatoes - it's time to upgrade your comfort food repertoire with tender apple cider braised beef. Get the recipe now on Foodal.
Provided by Meghan Yager
Categories Beef
Time 3h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 325˚F.
- Place a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Melt butter in the Dutch oven, then add the beef. Cook until well browned on all sides, about 5 minutes per side. Transfer beef to a plate.
- Add olive oil to the pan. Add the onion to the pan and saute until soft and golden brown. Add garlic and cook for 30 seconds to 1 minute, until fragrant. Pour in 1/4 cup apple cider to deglaze and scrape up any browned bits, or fond, from the bottom of the pan. Place the brisket back in the pan, along with the rosemary, thyme, the rest of the apple cider, and the apple cider vinegar.
- Bring to a simmer, then cover and place in the oven. Cook for 2 ½-3 hours, or until tender. Add the apples to the pan 30 minutes prior to the end of the cooking time.
- Remove the pan from the oven and let cool slightly, then skim off any fat that has accumulated on the top. Transfer beef, onions, and apples to a plate or serving platter. Discard rosemary and thyme sprigs.
- In a small bowl, whisk together cornstarch and cold water until combined. Add the slurry to the remaining sauce and stir occasionally over medium heat until slightly reduced and thickened, about 5 minutes. Season to taste with salt and pepper.
- Add the beef, onions, and apples back to pan, or slice and serve on a platter alongside the sauce, with fresh parsley for garnish if you like. Enjoy immediately.
Nutrition Facts : ServingSize 1 dinner portion, Calories 675 calories, Sugar 14.6 g, Sodium 3743.4 mg, Fat 46.1 g, SaturatedFat 15.4 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 1.5 g, Protein 42.1 g, Cholesterol 160.7 mg
APPLE CIDER BRISKET
From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in the center of the oven and heat to 325 dgrees F.
- heat the oil in a large Dutch oven or small roasting pan over medium-high heat. Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
- Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes. Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs. If necessary, add more cider (or even water) to almost cover the brisket. Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
- Uncover and let the brisket cool in the pot. Cover and refrigerate until the next day.
- Scrape off and discard any hardened fat on the surface of the cooking liquid. Transfer meat to a carving board and slice thinly against the grain.
- Meanwhile, bring the cooking liquid to a boil over high heat. Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid. Season with salt and pepper to taste.
- Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through. Serve hot with the onions.
Nutrition Facts : Calories 1574.6, Fat 125.1, SaturatedFat 49.1, Cholesterol 331.1, Sodium 303.8, Carbohydrate 30, Fiber 1.4, Sugar 18.8, Protein 77.8
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CRANBERRY CIDER BRAISED BEEF STEW WITH ROSEMARY POLENTA.
From halfbakedharvest.com
4.1/5 (542)Total Time 6 hrs 20 minsServings 6Calories 693 per serving
- 1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 2. To the slow cooker, add the shallots and carrots. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 3. To make the polenta. Heat the butter, garlic, and rosemary in a medium saucepan over medium heat. Cook until the garlic is golden and the rosemary is crisp and "fried", about 3 minutes. Remove the rosemary and reserve. To the pan, add 4 cups water and bring to a boil. Slowly whisk in the polenta, stirring until the polenta is soft and thick, about 5 minutes. Season with salt and pepper. If the polenta thickens too much, thin with additional water or cream for an extra luscious polenta. 4. To serve, remove the thyme and bay leaves fro
- 1. Preheat the oven to 325 degrees F. 2. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the shallots and carrots, cook 5 minutes or until the shallots begin to caramelize. Add back the beef. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Sprinkle the cranberries overtop. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.3. Make the polenta and finish as directed above.
- 1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off. 2. To the instant pot, add the shallots and carrots. Add the cider, wine, balsamic vinegar, tomato paste, brown sugar (or honey), thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Seal the instant pot and cook on high pressure for 35 minutes. 3. Switch the instant pot to sauté. Add the cranberries and bring the sauce to a boil. Boil 8-10 minutes until the cranberries burst and the sauce thickens slightly. 4. Make the polenta and finish as directed above.
APPLE CIDER-BRAISED BEEF POT ROAST
From wholeandheavenlyoven.com
Reviews 12Estimated Reading Time 3 minsServings 6-8Total Time 3 hrs 20 mins
- Pat chuck roast dry and season all over with salt and pepper to taste. Heat butter and olive oil in a Dutch oven over medium-high heat until shimmery. Add roast to pan and sear 2-3 minutes on both sides until golden. Reduce heat to medium and pour beef broth, red wine, and apple cider into pot. Bring to a low simmer then remove from heat and arrange thyme, rosemary, and bay leaf next to roast. Cover roast with a lid and bake at 300F 2 hours.
- Remove roast from oven and add carrots, potatoes, garlic, and onion to pot. Sprinkle with salt and pepper to taste. Cover roast with lid and bake an additional 1 to 1-1/2 hours until veggies and pot roast is tender.
- Remove pot roast from pot and cut into large serving pieces. Serve pot roast with veggies and additional sauce from the pan. Enjoy!
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- Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and lightly dust with flour. In a large Dutch oven, heat olive oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on one side. Cook about four to five minutes, flip and repeat on the other side. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
- Pour in apple cider and beef stock, scrapping the bottom of the Dutch oven to deglaze. Stir in the tomato paste. Add the thyme, rosemary, sage, cinnamon sticks, onion slices, cloves and crushed red pepper. Place the short ribs back in the pot and bring to a boil. Cover and move to the oven.
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