Cider-Braised Brisket and Veggies

Hearty brisket is complemented with an array of colorful sauteed root vegetables.


  • 3-4 pounds beef brisket
  • Salt and pepper
  • 2 tablespoons olive oil
  • 5 cloves garlic
  • 2 yellow onions, cut into wedges
  • 4 large carrots, roughly chopped
  • 2 large Yukon potatoes, roughly chopped
  • 2 large sweet potatoes, roughly chopped
  • 2 sprigs rosemary
  • 3 cups apple cider
  • 2 tablespoons Worcestershire sauce


  1. Preheat oven to 325°F.
  2. Season brisket with salt and pepper. Heat oil in a medium-sized Dutch oven. Add brisket and brown on all sides. Remove brisket.
  3. Add the garlic, onions, carrots, potatoes and rosemary. Sauté until onions are slightly translucent.
  4. Add the brisket back and pour in the apple cider and Worcestershire sauce. Bring to a boil. Cover and transfer to the oven. Roast for 2 1/2 to 3 hours, or until tender.
  5. Remove brisket and veggies. Skim off as much fat as possible from the juices and serve alongside the brisket. Enjoy!