Time to Cook
Step 1Combine cumin and cinnamon; rub over beef Brisket. Heat oil in stockpot over medium heat until hot. Brown Brisket; season beef with salt and pepper, as desired.
Step 2Add 3/4 cup juice and garlic to stockpot; bring liquid to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours. Add apples and cranberries to stockpot. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until Brisket and apples are fork-tender, stirring and rearranging apples once during cooking.
Step 3Remove Brisket; keep warm. Combine remaining 1/4 cup juice and cornstarch; stir cornstarch mixture into apple mixture. Bring to a boil, stirring constantly. Boil 1 to 2 minutes or until mixture has thickened, stirring frequently.
Step 4Trim fat from Brisket. Carve diagonally across the grain into thin slices. Season with salt and pepper, as desired. Serve beef with apple mixture.
Nutrition information per serving, 3 oz serving, 1/6 of recipe: 347 Calories; 90 Calories from fat; 10g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 52 mg Sodium; 35 g Total Carbohydrate; 4.5 g Dietary Fiber; 29 g Protein; 3.5 mg Iron; 7.3 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.9 mg Zinc; 29.4 mcg Selenium; 108.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Vitamin B6, and Choline.
Filed Under:Pot Roast / Comfort Foods