1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, coarsely chopped
1 large clove garlic, minced
1 cup apple cider
2 tablespoons butter
5 cups sliced unpeeled apples, such as Fuji or Gala (about 1-1/2 pounds)
1 cup fresh or frozen cranberries
2 tablespoons packed brown sugar
1/3 cup walnuts, toasted, coarsely chopped
Heat oil in stockpot over medium heat until hot. Place Brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper.
Reserve 1/2 cup onion for apples. Add remaining onion and garlic to stockpot. Cook and stir 4 to 5 minutes or until onion is tender. Return brisket, fat-side up, to stockpot. Add apple cider; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender.
Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and remaining onion; cook and stir 5 to 7 minutes or until apples are just tender. Add cranberries and brown sugar; cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally. Stir in walnuts. Keep warm.
Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 10 to 12 minutes or until reduced by half, stirring occasionally.
Carve brisket diagonally across the grain into thin slices. Serve with reduced cooking liquid and apple mixture.
Nutrition information per serving (1/6 of recipe): 454 calories; 18 g fat (6 g saturated fat; 5 g monounsaturated fat); 84 mg cholesterol; 271 mg sodium; 28 g carbohydrate; 3.7 g fiber; 44 g protein; 6.3 mg niacin; 0.5 mg vitamin B6; 3.1 mcg vitamin B12; 4.1 mg iron; 44.0 mcg selenium; 10.5 mg zinc.