Hard Cider Braised Corned Beef with Mustard Cider-Reduction
Category
Corned Beef
Servings
4 to 6
Prep Time
30 minutes
Cook Time
4 hours
Chef
David Bonom was not a big fan of corned beef until he tried Snake River Farms
American Wagyu version. He is now a corned beef convert! Chef Bonom developed a
clever way to pair hard cider to compliment the richness of our corned beef.
Different ciders have distinct flavor profiles, ranging from tart and dry to
fruity and sweet.
Marge Perry & David Bonom
Ingredients
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1 American Wagyu corned beef brisket
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1 tablespoon olive oil
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1 medium onion, sliced
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2 medium carrots, cut into 1/2-inch thick slices
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2 bay leaves
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6 whole garlic cloves, peeled
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4 (12 ounce) bottles hard apple cider, divided
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1 cup homemade chicken stock or low sodium chicken broth
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3 tablespoons whole grain Dijon mustard, divided
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1 tablespoon sugar
-
1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
Directions
Scrape off pickling spice from corned beef and reserve.
Heat oil in a Dutch oven over medium-high heat. Add the corned beef, fat side down, and sear until the fat is lightly browned, 3 to 4 minutes. Turn the meat over, sear one minute, and remove from the pan.
Add the onion, carrots, bay leaves and garlic and cook, stirring occasionally, until just starting to soften, about 2 to 3 minutes.
Return the corned beef and reserved pickling spice to the pan, fat side up, and add 3 bottles of the cider and enough cold water to just cover. Bring to a boil, reduce the heat to low; cover and gently simmer until tender, 3 to 3 1/2 hours.
While the corned beef cooks, combine the remaining bottle of hard cider, chicken stock, 2 tablespoons of the mustard and the sugar in a medium saucepan. Bring to a boil over medium-high heat and cook until slightly thickened and reduced to 1 cup, 23 to 25 minutes. Remove from the heat and stir in the remaining 1 tablespoon mustard, salt and pepper.
Transfer the corned beef to a cutting board and allow to rest 5 to 10 minutes before thinly slicing against the grain. Serve with the mustard-cider reduction.