Name: Beef Brisket with Savory Sauteed Apples
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: Brisket Flat Half; vegetable oil; salt; pepper; onion; garlic; apple cider; butter; apples; fresh cranberries; brown sugar; walnuts

Preparation

Step 1

Heat oil in stockpot over medium heat until hot. Place beef Brisket Flat in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired.

Cooking Tip: If brisket is too large to brown in stockpot, heat 1-1/2 teaspoons oil in large nonstick skillet over medium heat until hot. Place brisket in skillet; brown evenly. Meanwhile heat remaining 1-1/2 teaspoons oil in stockpot. Add onion and garlic; cook as directed above. Place brisket, fat side up, over onion mixture. Proceed as directed.
Step 2

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 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.
Step 3

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.

Cooking Tip: To toast walnuts, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.
Step 4

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.
Step 5

Carve brisket diagonally across the grain into thin slices. Serve with reduced cooking liquid and apple mixture.

Nutrition Information

Nutrition information per serving, 1/6 of recipe: 454 Calories; 162 Calories from fat; 18g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 84 mg Cholesterol; 271 mg Sodium; 28 g Total Carbohydrate; 3.7 g Dietary Fiber; 44 g Protein; 4.1 mg Iron; 6.3 mg NE Niacin; 0.5 mg Vitamin B₆; 3.1 mcg Vitamin B₁₂; 10.5 mg Zinc; 44 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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4 HRS

8

12

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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4 HRS

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Nutrition Information

Nutrition Tip

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