Beef Brisket with Savory Sautéed Apples

Beef Brisket is served with a delightfully crunchy apple-cranberry-walnut sauce.

Yield: 6 to 8 servings

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 or Gala (about 1 1/2 pounds)
• 1 cup fresh or frozen cranberries
• 2 tablespoons packed brown sugar
• 1/3 cup walnuts, toasted, coarsely chopped

Instructions

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 for 4 to 5 minutes or until onion is tender.
3. Return brisket, fat side up, to stockpot. Add apple cider; bring to a boil. Reduce heat; cover tightly and simmer for 2 1/2 to 3 hours or until brisket is fork-tender.
4. 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.
5. Add cranberries and brown sugar; cook for 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally.
6. Stir in walnuts. Keep warm.
7. Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, for 10 to 12 minutes or until reduced by half, stirring occasionally.
8. Carve brisket diagonally across the grain into thin slices.
9. Serve with reduced cooking liquid and apple mixture.

Attribution

Recipe and photo used with permission from: Texas Beef Team