Beef Brisket with Savory Sauteed Apples --
  • Total Recipe Time: 3-1/4 to 4 hours
  • Makes 6 to 8 servings


  1. 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
  2. 1 tablespoon vegetable oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1 large onion, coarsely chopped
  6. 1 large clove garlic, minced
  7. 1 cup apple cider
  8. 2 tablespoons butter
  9. 5 cups sliced unpeeled apples, such as Fuji or Gala (about 1-1/2 pounds)
  10. 1 cup fresh or frozen cranberries
  11. 2 tablespoons packed brown sugar
  12. 1/3 cup walnuts, toasted, coarsely chopped


  1. Heat oil in stockpot over medium heat until hot. Place Brisket in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper.
  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 apple 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.
  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.
  • 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.
Comments (2)
Usage Guidelines.


Excellent taste. The ingredients did not over power the meat flavor. This recipe has a perfect balance. Cooking time was excellent and very accurate. Even my husband made the comment that the flavor was exquisite. To keep using this recipe. Thank you


A bit too much cumin for my tastes, but still quite good in my opinion. Even though cumin isn't my favorite spice, it resulted in a nice aftertaste which paired wonderfully with some rye whiskey. I think the next time I do it, there will be more garlic and perhaps some sugar to get a nice crust on it