Beef Brisket with Savory Sauteed Apples

• 4 hrs
• 8 SERVINGS
• 450 Cal
• 44 g Protein

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 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 light brown sugar
• 1/3 cup walnuts, toasted, coarsely chopped

Cooking:

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.