French Bistro
Coq au Vin
Chicken braised low in red wine with mushrooms, pearl onions, and lardons.
French Bistro
Free recipe
Cider-Braised Brisket
Brisket braised in cider and onions until it pulls apart under a fork.
In the kitchen
Ingredients
- 2kg beef brisket
- 3 onions, sliced
- 500ml cider
- 2 tbsp Dijon mustard
- 3 cups beef stock
- Fresh thyme
- Salt and pepper
Method
- 1Season and sear the brisket until well browned on all sides.
- 2Caramelize the onions, then add cider, stock, mustard, and thyme.
- 3Return the brisket, cover, and braise low for three to four hours.
- 4Rest, slice against the grain, and nap with the reduced braising liquid.
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