Autumn Harvest Braised Brisket
Autumn-inspired, fork-tender beef brisket braised in fruit juice and served with an apple-cranberry sauce.
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 ground black pepper
2 tablespoons minced garlic
1 cup cran-apple, cranberry or apple juice - divided use
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
- 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-cranberry sauce.
Makes 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.