Beef Brisket w/ Savory Sauteed Apples
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 493.4
- Total Fat: 26.1 g
- Cholesterol: 139.5 mg
- Sodium: 426.4 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.1 g
- Protein: 43.4 g
View full nutritional breakdown of Beef Brisket w/ Savory Sauteed Apples calories by ingredient
Number of Servings: 8
Ingredients
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1 boneless beef brisket, flat cut (2 1/2 lbs)
1 TBS canola oil
1/2 Tsp salt
1/2 Tsp pepper
1 large onion, coarsly chopped, divided
1 large clove garlic, minced
1 Cup Apple cider
2 TBS butter
5 Cups sliced unpeeled Fuji Apples
1 Cup fresh cranberries
2 TBS packed brown sugar
1/3 cup coarsely chopped walnuts, toasted
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. Add remaining oinion 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 the brisket is fork tender.
Meanwhile, heat butter in large non stick skillet over medium heat until melted. Add apples and reserved 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 from stockpot; keep warm. Skeim 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.
Reserve 1/2 cup onion. Add remaining oinion 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 the brisket is fork tender.
Meanwhile, heat butter in large non stick skillet over medium heat until melted. Add apples and reserved 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 from stockpot; keep warm. Skeim 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.
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