Cider-Braised Meat

Marinating the meat In a large bowl, combine apple cider, apple juice, minced garlic, Dijon mustard, Worcestershire sauce, brown sugar, salt, and black pepper. Mix well.

2.Add the meat to the marinade and toss to coat. Cover the bowl with plastic wrap and let the meat marinate in the refrigerator for at least 2 hours, or overnight for best results.

Searing the meat Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Remove the meat from the marinade, allowing any excess marinade to drip off, and place it in the pot. Sear the meat on all sides until browned. Remove the meat from the pot and set aside.

Sauteing the vegetables In the same pot, add the sliced onion, carrots, and celery. Cook until the vegetables are softened and lightly browned.

Braising the meat Pour the apple cider, apple juice, and broth into the pot, scraping the bottom to loosen any browned bits. Add the fresh thyme sprigs and bay leaves. Season with salt and pepper to taste.

Slow-cooking the meat Return the seared meat to the pot, nestling it among the vegetables and liquid. Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

Serve and enjoy! Remove the pot from the oven and let the meat rest for a few minutes. Serve the cider-braised meat hot with the braising liquid and vegetables. Enjoy!