beef brisket with savory sauteed apples
Brisket simmers with onions and apple cider while a savory mixture of apples, onions, cranberries and walnuts reduce down for a tasty sauce.
- 1 beef Brisket Flat Half (2 1/2 to 3 1/2 pounds)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black 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 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.
Cook's 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.
- 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.
Cook's 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.
- 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.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.
Nutrition information per serving (1/8 of recipe): 340 calories; 14 g fat (5 g saturated fat; 4 g monounsaturated fat); 63 mg cholesterol; 203 mg sodium; 21 g carbohydrate; 2.8 g fiber; 33 g protein; 4.8 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.0 mg iron; 33 mcg selenium; 7.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of fiber and iron.