Cherry Braised Brisket

Cherry Braised Brisket

This perfect braising base made up of onions, celery, carrot and garlic in a spiced mixture with Cherry Pie Filling and dark beer is used to braise beef brisket on low for a long period and served sliced heated in the rich Cherry based braising sauce to serve over cooked grains or root vegetables.



2 x 6-lb. beef briskets, trimmed
Kosher salt and cracked black pepper, as needed
3 Tbsp. canola or vegetable oil, divided
2 cups chopped sweet onion
1 cup diced celery
1 cup diced carrot
2 Tbsp. minced garlic
2 tsp. cracked black pepper
2 tsp. ground cinnamon
1/2 tsp. ground allspice
12 oz. dark beer or ale
1/2 cup cider vinegar
1 qt. LUCKY LEAF Cherry Pie Filling


  1. Season brisket well with salt and pepper. In a braiser or heavy skillet with lid, heat 2 Tbsp. oil over medium-high heat; add seasoned brisket and brown on both sides (3-4 minutes per side). Remove meat and degrease pan.
  2. Add 1 Tbsp. fresh oil to pan and add onion, celery, carrot and garlic and sauté 4 minutes. Add pepper, cinnamon and allspice and continue to cook 1 minute, stirring often.
  3. Stir in ale and vinegar, bring to a boil; cook 3 minutes. Add Cherry Pie Filling and return to a boil.
  4. Place brisket back into the pot and spoon braising mixture over top of meat. Reduce heat to very low and cover. Transfer meat to a 325°F. oven and cook 3 to 3 1/2 hours, stirring occasionally, until meat is fork tender and can be sliced. Remove meat from braising mixture, cover and chill. Chill braising liquid and defat top.
  5. Slice meat and return meat to defatted braising mixture; heat until completely warmed through (about 15-20 minutes). Adjust seasonings.
  6. To Serve: Serve several slices meat (5 oz.) over top of mashed root vegetables or potatoes or cooked grains like rice, barley or noodles topped with 1/4 cup braising mixture.

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