Enjoy the comforting flavors of fall with this Autumn Harvest Braised Brisket. Slowly braised with seasonal root vegetables and herbs, the brisket becomes tender and flavorful, absorbing the rich flavors of the broth. It’s a hearty and satisfying meal that’s perfect for cooler weather, pairing wonderfully with mashed potatoes or crusty bread.
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 C dried sweetened cranberries
2 Tbsp cornstarch
Directions:
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 the liquid to a boil. Reduce heat; cover tightly and simmer for 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.
Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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