Beer-Braised Brisket with Honey-Lime Glaze

Ingredients

• 1  apples cored cut into 6 wedges
• 2  bay leaves 
• 5 pound brisket trimmed
• 1 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 2 cups carrots chopped
• 20  cilantro leaves 
• 1 stick cinnamon (3-inch)
• 0.3 teaspoon pepper red crushed
• 3 cups beer dark
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup ginger fresh peeled chopped
• 0.3 cup honey 
• 1 teaspoon kosher salt divided
• 6  lemon zest 
• 3 tablespoons juice of lime fresh
• 1 teaspoon soy sauce 
• 0.3 cup no-sugar-added cherries 
• 1 cup onion vertically sliced
• 6  orange zest 
• 10  thyme sprigs 
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• roasting pan
• aluminum foil
• ziploc bags

Directions

1. Preheat oven to 32
2. Heat oil in a heavy roasting pan over medium-high heat.
3. Sprinkle beef with 3/4 teaspoon salt and black pepper.
4. Add beef to pan; cook 15 minutes, browning on both sides.
5. Drain oil from pan.
6. Add water and next 14 ingredients (through cinnamon). Bring to a boil; cover with foil, and bake at 325 for 4 hours.
7. Remove beef from pan, reserving cooking liquid. Strain liquid through a sieve into a bowl, and skim fat from surface. Return liquid and beef to pan.
8. Cook beef, uncovered, at 325 for 1 1/2 to 2 hours or until meat is fork-tender, basting occasionally.
9. Remove beef from pan, reserving cooking liquid; cover and keep warm.
10. Place a large zip-top plastic bag inside a bowl.
11. Pour cooking liquid into bag. Carefully snip off 1 bottom corner of bag, and drain liquid into a medium saucepan, stopping before fat layer reaches opening. Discard fat. Cook the liquid over medium-high heat until reduced to about 1 cup. Stir in remaining 1/4 teaspoon salt, honey, and lime juice.
12. Cut beef diagonally across grain into thin slices; serve with sauce.
13. Sprinkle evenly with chopped cilantro.