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beef brisket with savory sauteed apples

  • Ready in: 4 hours
  • Serves: 8
  • Complexity: easy
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
  • 1 large clove garlic, minced
  • 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:

Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly. Remove brisket; season with salt and pepper.

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 apple cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 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.

Test Kitchen Tips:
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.

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.

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