Cider Braised Beef with Apples and Onions
A cozy, flavor-packed comfort dish made with tender beef, sweet apples, and soft onions, perfect for fall.
Ingredients
For the Braise
- 4-5 lb beef shoulder roast or chuck roast Cut into 4 large pieces, or leave whole if bone-in.
- 2 tablespoons neutral oil For searing the beef.
- 2 cups fresh apple cider
- 2 cups beef stock or broth
- 2 tablespoons dijon mustard
- 1 tablespoon dehydrated minced onion
- 1 head of garlic, top sliced off opposite of the root end
- 3 sprigs rosemary Tied in a bundle.
- 4 sprigs thyme Tied in a bundle.
- 1 red onion, cut into thick slices
- 2 firm and slightly tart apples, cut into wedges Use a firm variety to hold shape.
- kosher salt For seasoning.
- freshly cracked black pepper For seasoning.
Instructions
Preparation
- Preheat oven to 325°F (165°C).
- Trim excess fat and cut beef into 4 large pieces, or leave whole if bone-in.
- Pat beef dry and season liberally with kosher salt and pepper.
Searing
- Heat oil in a large Dutch oven over medium-high heat and sear beef 4–5 minutes per side until deeply browned; work in batches if needed.
Braising
- While searing, whisk cider, stock, dijon, and dehydrated minced onion and set aside.
- Tie rosemary and thyme in a small bundle with kitchen twine.
- Pour braising liquid into the pot once beef is browned. Add the herb bundle and garlic head, cover, and move to the oven.
- Braise about 3 hours, checking after 2½ hours for boneless cuts, and flip halfway through.
- When beef is nearly fork-tender, add onion slices and apple wedges, cover, and bake 30–45 more minutes until very tender.
- Let the beef rest in the braising liquid for 30 minutes before serving. Squeeze roasted garlic into the broth and season to taste.
Notes
Serve with spoonfuls of braising juices, apples, and onions. Good sides include mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.