Henley’s Orchard Apple Cider Braised Beef

Using Henley 4G Livestock Osso Buco, Henley’s Orchard Fresh Apple Cider, and Henley’s Orchard Jubilee Hard Cider

Ingredients

4 Henley 4G Livestock beef shanks (Osso Buco) or 2 – 2½ lbs. bone-in chuck roast
1 c. flour
Salt & pepper to taste
1 Tbsp. dry thyme
1 Tbsp. dry rubbed sage
5 Tbsp. butter
½ c. small diced onions
¼ c. small diced celery
¼ c. small diced carrots
2 c. Henley’s Orchard fresh apple cider
1 c. beef stock
½ c. Henley’s Orchard Jubilee hard cider
Fresh herb bundle (1 sprigs of rosemary, 2 sprigs of thyme, and 2 sprigs of marjoram)
3 carrots, peeled & cut into 2-inch pieces
4 large Yukon gold potatoes, peeled & cut into chunks
1 large yellow onion, peeled & cut into wedges
1 ½ tsp. fresh minced thyme
1 ½ tsp. fresh minced rosemary
1 ½ tsp. fresh minced marjoram
¼ c. heavy cream

Instructions

Preheat oven to 325°.
Tie butcher’s twine around the edges of the beef. In a large bowl, combine flour with salt, pepper, dry thyme, and rubbed sage. Mix until well combined. Coat the beef with the flour mixture, shaking off any excess. Set aside.
Melt butter in a heated, heavy-bottom pot or dutch oven, over medium-high heat. When butter is beginning to brown, add beef, making sure to not overcrowd the pan. You may have to do this in 2 batches. Brown beef on each side for 4 minutes or until brown and crusted on each side. (Try your best not to fidget with them.) Set browned beef aside on a plate.
Add onions, celery, and carrots, sauté until tender (about 10 min). Return beef to the pot, add apple cider, stock, and hard cider. Bring to a boil, uncovered, and reduce by about half. Add fresh herb bundle, potatoes, carrots, and onions. Cover and place in oven for 2 hours or until the beef is tender.

Once the beef is ready, return the pot to the stove and set on low heat. Remove the beef from the pot and set aside. Add fresh minced herbs and heavy cream to the sauce. Whisk until well combined and the sauce reaches a low boil. Serve beef drizzled