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
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.
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.
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: 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;