Hard Cider Braised Corned Beef with Mustard Cider-Reduction
Category
Corned Beef
Author
Marge Perry & David Bonom
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.

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
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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.