Beef Brisket with Savory Sauteed Apples
Ingredients icon 12 Ingredients
Servings icon Makes 6 to 8 servings
Time icon 3-1/4 to 4 hours

Ingredients

  • 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, divided

  • 1 teaspoon minced garlic

  • 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 light brown sugar

  • 1/3 cup walnuts, toasted, coarsely chopped

Preparation

  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.

  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.

  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.

  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.

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

Nutrition Information

Nutrition information per serving: 340 Calories; 126 kcal Calories from fat; 14 g Total Fat; 5 g Saturated Fat; 4 g Monounsaturated Fat; 63 mg Cholesterol; 203 mg Sodium; 21 g Total Carbohydrate; 2.8 g Dietary Fiber; 33 g Protein; 3 mg Iron; 4.8 mg Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 7.9 mg Zinc; 33 mcg Selenium;

Share this Recipe