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Cider Braised Brisket

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About a year ago, when Rachel was working for Edible Boston, she did a couple content pieces around reducing food waste (head over to the Edible boston website to check out some of Rachel’s work). We wrote recipes for using unripened late season tomatoes, winter squashes, and apples. Apples was a fun one. Every year, orchards are faced with an incredibly intimidating amount of apples that were not picked off the trees by happy couples and families. Most of the time they sell them on the cheap, but sometimes they are left to rot (so sad). We bought up a bunch of apples and turned them into cider, vinegar, preserves, and sauces, and ate them for months. So delicious. This year, we used quite a few apples, and Chef Gigi processed the cores and scraps for cider whenever they were generated. I’ve been wanting to do brisket for a while, and I immediately thought of the cider braised brisket recipe that Rachel and I wrote for Edible Boston. So, that’s what we did. Paired with seasonal sides and accompaniments, tonight’s dinner will rock your world. Get in there! 

For the brisket and cabbage:

Nothing beats slow cooked beef and cabbage (unless you braise the cabbage in the juices from the beef, which is what we did). To reheat, spread out the cabbage on a sheet tray lined with foil. Layer the slices of beef across the top, shingling them so that the fat is exposed and the flesh is semi obscured. Put a slab of butter on top, and broil on low for 3-5 minutes, until the fat and butter begins to melt. Once it’s nice and hot, remove it from the oven, and scoop up each piece of brisket with a generous amount of cabbage, and plate. Yum.

For the mashed potatoes:

I’d recommend broiling these as well. I love when mashed potatoes are reheated under the broiler because they get some really nice caramelization on top. Spread them out in a casserole dish and broil on low for 3ish minutes, stir, and broil for another 3ish minutes.

For the roasted squash:

You guessed it, broiler for these bad boys too. Give them some nice color. Realistically you can probably heat everything up on the same tray. Basically get everything nice and toasty under the broiler 🙂


Dinner is served, and solved.


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