Lunch / Dinner
Maple-Cider Brisket with parsnip & apple mash
Jam-packed with winter flavors, it’s hard to go wrong with brisket cooked until melt-in-your-mouth tender and doused in gravy. Brisket is one of those cuts of meat that when cooked low and slow goes from tough to tender. That makes it ideal for cooking in a slow cooker.
Beef and potatoes are a standard combo, but instead of mashed potatoes, embrace the flavors of the season by pairing this beef with a mash of parsnip, apple, and a little potato thrown in for good measure. Then, doctor it up with a few fresh herbs.
Test Kitchen Tip
This roast is cooked just long enough to be tender enough to cut into slices. If you prefer chunks of roast, let it cook a little longer.
Cook bacon in a sauté pan until crisp. Transfer to a paper-towel-line plate; set aside.
Sear brisket in bacon drippings over high heat until browned on both sides, 5–7 minutes; transfer to a plate. Reduce heat to medium-high and add onion, celery, garlic, and tomato paste; cook 2 minutes.
Deglaze pan with apple juice, and reduce by half, 3 minutes; transfer to a 6- to 8-qt. slow cooker. Add cider and maple syrup; top with brisket. Cover slow cooker and cook on high setting, 4½ hours.
Add parsnips, apples, and potato; cook until fork-tender, about 1 hour. Remove brisket; tent with foil. With a slotted spoon, transfer parsnips, apples, and potato to a food processor. Add butter, thyme, and rosemary; pulse until smooth and season with salt and pepper.
Whisk together cornstarch, vinegar, and water, then into sauce. Boil 1 minute; season with salt and pepper. Garnish mash with bacon.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 13g 65%
Cholesterol 176mg 58%
Sodium 301mg 12%
Carbs 37g 12%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.