Friday, October 14, 2016

Roast Beef Red Cabbage and Apples



A twist on pot roast here, I use beef roast, you can also use a brisket, then I add red cabbage and apples, onions and garlic and herbs and spices, top it off with juices and it turns out so good.


Serves 6

What you need:
6 garlic cloves, minced
3 tablespoons dark brown sugar
2 tablespoons kosher salt
Freshly cracked black pepper
One 4-pound beef roast or brisket
2 tablespoons olive or grapeseed oil
2 large white onions, halved and thinly sliced
2 bay leaves
1 1/2 cups apple cider, divided
1/4 cup fresh orange juice
6 fresh thyme sprigs
5 cups thinly sliced red cabbage (about 3/4 pounds)*
2 McIntosh, Pink Lady or other cooking apples (not Granny Smith),
halved, cored and thinly sliced
1 heaping tablespoon Dijon mustard
Crusty baguette or other bread for serving

How to make it:
In a small bowl, mix together the garlic, brown sugar, salt and pepper
to taste. Pat the mixture all over the meat then wrap the brisket
tightly in plastic wrap and refrigerate for at least 8 hours or up to 2
days.

Unwrap the meat and blot it dry with paper towels. Let it come to
room temperature while the oven preheats to 325°F.
In a heavy-bottomed deep pot, heat the oil over medium-high heat for 2
minutes. Place the meat in and brown on all sides, about 8 minutes total.
Remove the meat
Reduce the heat to medium and add the onions. Cook, stirring often, just
until the onions start to soften, 3-4 minutes. Add the bay leaves, 1/4
cup of apple cider and the orange juice. Stir and scrape up any browned
bits from the bottom of the pan. Add the remaining 1 1/4 cups cider and
the thyme sprigs to the pot, increase the heat to high and bring to a
simmer. Add the cabbage and the apples then place the meat  in the
middle, fatty side up. Cover the pot with the lid on top

Transfer pot to the oven and cook for 1 1/2 hours. Scoop
some of the onions and cabbage up from the bottom of the pot over the
top of the meat then re-cover the pot with the lid
back on. Continue to cook another 2-2 1/2 hours, until a
paring knife easily slips into the center of the meat without any
resistance. Remove pot from the oven and set the meat on a cutting
board to rest for 10 minutes. Slice it against the grain into thin
pieces.

Stir the mustard into the sauce in the Dutch oven and adjust the salt
and pepper if needed. Serve the meat slices covered with the sauce.
Crusty bread on the side is always a nice addition to help scoop up lost
bits of meat and juicy apples and onions.

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