Apple Cider Braised Beef with Celeriac

Tart apple cider makes for a sweet but not too sweet, tangy braising liquid, perfect for fall.  If you don't have access to a tart cider (I used the Vintage blend from Clarkdale Fruit Farms), substitute beef stock for part of the cider and add a little cider vinegar at the end if desired.  I used beef shanks, but the recipe would work for any good braising cut - short ribs, brisket, or anything else you'd use for pot roast.  While you could substitute other root vegetables for the celeriac, I recommend using it because the texture and flavor work really well cooked in the cider.  You can serve this over egg noodles or mashed potatoes, or serve it like a stew with some good bread for dipping.

2-3 lbs beef ( such as shanks, short ribs, brisket, etc)
Canola oil
Salt and pepper
1 large tart apple, peeled, cored and cut into chunks
1 medium onion, in wedges
1 large celeriac, peeled and cut into chunks
3 cups tart apple cider
Beef stock (if needed)
1 Tbsp spicy brown mustard

Preheat the oven to 500 degrees.  Lightly coat the beef on all sides with oil, then sprinkle generously with salt and pepper.  Brown in the oven for 10 minutes on each side.  (You can also do this on the stovetop, but I personally find it too smoky.)

Heat a little more canola oil in a Dutch oven.  Add the apple, onion, and celeriac and brown them a bit over high heat, stirring often.  Add the browned beef, then pour in the apple cider.  Add beef stock if needed to bring the level of the liquid such that it covers the beef most but not all of the way.  Stir in the mustard.

Bring the braise to a boil, then reduce heat to very low and simmer for at least 2 hours.  When ready to serve, take the beef out of the pot and cut into serving sized pieces, removing any chunks of bone.  Mash the apple chunks with the back of a spoon.  Serve the beef with plenty of liquid and chunks of celeriac.

Serves 4-6.

Ham with Apple Cider-Dijon Glaze

Every so often I send my husband to the farmers market on his own, and I never know what surprises he is going to bring home. A couple months ago it was a 5-lb ham. Delicious no doubt, but not exactly something to cook up on a Tuesday night for the three of us. So it's been sitting in the freezer ever since. Yesterday I decided it was time to use it and we invited some friends over to help with the eating. I made a tangy-sweet glaze to go with it from some of the season's last apple cider.

1 5-6 lb bone-in cured ham
2 cups apple cider
1/2 cup cider vinegar
1/4 cup Dijon mustard
1 cup brown sugar
1-2 tsp ground cayenne (optional)

Preheat the oven to 325 degrees.

Place the ham flat side down in a roasting pan. Make criss-cross cuts about 1/2-inch deep across the top and sides. Place the ham in the oven and bake for 30 minutes.

While you start cooking the ham, put the glaze together (all remaining ingredients) in a wide bottomed pan such as a braising pan or Dutch oven (this is important; it will not reduce fast enough with a regular saucepan).  Whisk them together, bring to a boil, then simmer until much reduced. Turn off the heat and let it sit; it will thicken somewhat.

After the ham has cooked for the first 30 minutes, pull it out and baste it with some of the glaze. Return to the oven for 20 minutes, then add more glaze. Cook the ham for another 20 minutes, then insert a thermometer into the middle of the meat. The ham is done when it reaches 135-140 degrees. Try not to overcook as it will start to dry out. If it needs more time, glaze again and return to the oven until done. (For a larger ham it may take 2 hours or so total.)

When the ham is done, let it rest for 10 minutes or so, then slice and serve. Pass remaining glaze at the table as a sauce.

Serves 8-10.