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Corned Beef with Apple-Onion Saute

This tasty combination of sautéed apples and onions is the perfect pairing for Corned Beef Brisket.

  • 3 hrs
    30 min
  • 8
    SERVINGS
  • 380
    Cal
  • 16 g
    Protein

Ingredients:

  • 1 Corned Beef Brisket Boneless with seasoning packet (2-1/2 to 3-1/2 pounds)
  • 1 large onion, coarsely chopped
  • 5 cloves garlic, coarsely chopped
  • 1-1/2 cups apple cider or apple juice
Apple-Onion Sauté:
  • 3 tablespoons butter, divided
  • 2 medium onions, cut into thin wedges
  • 1 medium Granny Smith apple, cut into 1/4-inch thick slices
  • 1 medium McIntosh apple, cut into 1/4-inch thick slices
  • 1 medium Golden Delicious apple, cut into 1/4-inch thick slices
  • 1/2 cup apple cider or apple juice
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried thyme leaves

Cooking:

  1. Heat oven to 350°F. Place Corned Beef Brisket in roasting pan; place coarsely chopped onion and garlic around brisket. Sprinkle contents of seasoning packet over brisket. Add 1-1/2 cups cider; cover tightly with aluminum foil. Braise in 350°F oven 2-1/2 to 3-1/2 hours or until brisket is fork-tender.

  2. Meanwhile, prepare Apple-Onion Sauté. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion wedges; cook 13 to 15 minutes or until onions are lightly brown, stirring occasionally. Add apples, remaining 1 tablespoon butter, cider, brown sugar and thyme; cook and stir 6 to 8 minutes or until apples are crisp-tender.

  3. Carve brisket diagonally across the grain into thin slices. Serve with Apple-Onion Sauté.

375 CALORIES

0 % *

9g SAT FAT

0 % DV **

16g PROTEIN

0 % DV

1.9 mg IRON

0 % DV

4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe: 375 Calories; 198 Calories from fat; 22g Total Fat (9 g Saturated Fat; 9 g Monounsaturated Fat;) 98 mg Cholesterol; 977 mg Sodium; 28 g Total Carbohydrate; 2.6 g Dietary Fiber; 16 g Protein; 1.9 mg Iron; 2.7 mg NE Niacin; 0.3 mg Vitamin B6; 1.4 mcg Vitamin B12; 4 mg Zinc; 28.3 mcg Selenium.

This recipe is an excellent source of Protein, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Niacin, and Vitamin B6.

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