Brisket simmers with onions and apple cider while a savory mixture of apples, onions, cranberries and walnuts reduce down for a tasty sauce.
Heat oil in stockpot over medium heat until hot. Place Brisket in stockpot; brown evenly. Remove brisket from stockpot; 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 2-3/4 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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 454 Calories; 18g Total Fat; 6g Saturated Fat; 5g Monounsaturated Fat; 84mg Cholesterol; 271mg Sodium; 28g Total carbohydrate; 44g Protein; 4.1mg Iron; 6.3mg Niacin; 0.5mg Vitamin B6; 3.1mcg Vitamin B12; 10.5mg Zinc; 44mcg Selenium; 3.7g Fiber.