Recipe Courtesy of the Beef Check Off
INGREDIENTS:
- 1 boneless beef brisket, flat cut (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
- 1 large clove garlic, minced
- 1 cup apple cider
- 2 tablespoons butter
- 5 cups sliced unpeeled apples, such as Fuji, Gala, or Macintosh (about 1-1/2 pounds)
- 1 cup fresh or frozen cranberries
- 2 tablespoons packed brown sugar
- 1/3 cup walnuts, toasted, coarsely chopped
DIRECTIONS:
1. Heat oil in stockpot over medium heat until hot. Place brisket in stockpot; brown evenly. Remove brisket; 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 2-1/2 to 3 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.
Serves 6 to 8
