Autumn Harvest Braised Brisket
Total Recipe Time: 3-3/4 to 4 hours
Makes 6 to 8 (6-ounce) or 12 to 16 (3-ounce) servings
Ingredients1 beef Brisket Flat Half Boneless (2-1/2 to 3-1/2 pounds)2 tablespoons ground cumin2 teaspoons ground cinnamon2 tablespoons vegetable oilSalt and pepper2 tablespoons minced garlic1 cup cran-apple, cranberry or apple juice, divided3 to 4 medium red apples (such as Jonathan, Red Delicious, Jazz or Fuji), cored, cut into 16 wedges each (about 1-1/4 pounds)3/4 cup dried sweetened cranberries2 tablespoons cornstarch
- Combine cumin and cinnamon; rub over beef Brisket. Heat oil in stockpot over medium heat until hot. Brown Brisket; season beef with salt and pepper, as desired.
- Add 3/4 cup juice and garlic to stockpot; bring liquid to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours. Add apples and cranberries to stockpot. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until Brisket and apples are fork-tender, stirring and rearranging apples once during cooking.
- Remove Brisket; keep warm. Combine remaining 1/4 cup juice and cornstarch; stir cornstarch mixture into apple mixture. Bring to a boil, stirring constantly. Boil 1 to 2 minutes or until mixture has thickened, stirring frequently.
- Trim fat from Brisket. Carve diagonally across the grain into thin slices. Season with salt and pepper, as desired. Serve beef with apple mixture.
Nutrition information per serving, 1/6 of recipe, 3 oz of beef per serving: 347 calories; 10 g fat (2 g saturated fat; 4 g monounsaturated fat); 83 mg cholesterol; 52 mg sodium; 35 g carbohydrate; 4.5 g fiber; 29 g protein; 7.3 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 3.5 mg iron; 29.4 mcg selenium; 6.9 mg zinc; 108.5 mg choline.This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber and vitamin B6.Nutrition information per serving, 1/4 of recipe, 6 oz of brisket per serving: 604 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 165 mg cholesterol; 100 mg sodium; 52 g carbohydrate; 6.8 g fiber; 57 g protein; 14.5 mg niacin; 0.6 mg vitamin B6; 4.1 mcg vitamin B12; 6.4 mg iron; 58.6 mcg selenium; 13.7 mg zinc; 216.4 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
© Cattlemen's Beef Board and National Cattlemen's Beef Association