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  2. Autumn Harvest Braised Beef Brisket

Autumn Harvest Braised Beef Brisket

Nothing says autumn like a braised Brisket served with cranberries, apples and cinnamon. Celebrate the cooler weather with this down-home meal.

  • 4
    hrs
  • 16
    SERVINGS
  • 350
    Cal
  • 29 g
    Protein

Ingredients:

  • 1 beef Brisket Flat Half Boneless (2-1/2 to 3-1/2 pounds)
  • 2 tablespoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • 2 tablespoons minced garlic
  • 1 cup cran-apple, cranberry or apple juice, divided
  • 3 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 cranberries
  • 2 tablespoons cornstarch

Cooking:

  1. 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.

  2. 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.

  3. 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.

  4. Trim fat from Brisket. Carve diagonally across the grain into thin slices. Season with salt and pepper, as desired. Serve beef with apple mixture.

347 CALORIES

0 % *

2g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

3.5 mg IRON

0 % DV

6.9 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, 3 oz serving, 1/6 of recipe: 347 Calories; 90 Calories from fat; 10g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 52 mg Sodium; 35 g Total Carbohydrate; 4.5 g Dietary Fiber; 29 g Protein; 3.5 mg Iron; 7.3 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.9 mg Zinc; 29.4 mcg Selenium; 108.5 mg Choline.

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

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