Recipe: beef brisket with savory sauteed apples

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 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

Directions

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.
   
   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.
   
   
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.
   
   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.
   
   
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.

NUTRITIONAL INFORMATION
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.