Brisket in Cider
A South West inspired roast beef brisket joint made with Cornish mead and scrumpy cider.
- 1.25kg lean beef brisket joint
- 1 tablespoon oil
- 2 onions, peeled and quartered
- 3 eating apples, cut in half
- 1 cinnamon stick
- 1 teaspoon ground ginger
- 150ml cider
For apple and rhubarb chutney:
- 2 sticks rhubarb, cut into chunks
- 1 eating apple, cored and sliced
- 2 large pinches ground ginger
- 4 tablespoons cider
- 3 tablespoons mead (an alcoholic beverage made by fermenting honey with yeast)
- ½ cinnamon stick
- Preheat the oven to 170°C, 150°C Fan, Gas mark 3.
- Heat the oil in a large lidded casserole dish and brown the beef on all sides. Add the onions, apples, cinnamon stick and ground ginger to the pan. Pour over the cider, cover and simmer on hob or in a preheated oven at for calculated cooking time.
- Serve hot or cool gradually in the cider liquor. Meanwhile make the chutney, place the rhubarb, apple, ground ginger, cider, and the mead (if mead not available use all cider or apple juice) and the cinnamon stick in a pan. Cook over a gentle heat for 5-10 minutes until softened. Add a little sugar to taste if necessary.
- Serve thinly sliced with salad or in sandwiches with the apple and rhubarb chutney. Alternatively, serve hot with potatoes and seasonal vegetables with the sauce as a thin gravy.