Autumn Harvest Braised Brisket

Total Recipe Time: 3-3/4 to 4 hours

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 into16 wedges each (about 1-1/4 pounds)
  • 3/4 cup dried sweetened cranberries
  • 2 tablespoons cornstarch

Instructions:

  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 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.

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

Autumn Beef and Cider Stew

Total Recipe Time: 2 to 2-1/2 hours

Ingredients:

  • 2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
  • 2 slices bacon, cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (10-1/2 ounces) condensed French onion soup
  • 1 cup apple cider
  • 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  • 1/3 cup unsweetened dried cranberries

Instructions:

  1. Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown 1/2 of beef in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
  2. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.
  3. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.

Nutrition information per serving (1/4 of recipe): 432 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 98 mg cholesterol; 1384 mg sodium; 43 g carbohydrate; 4.6 g fiber; 36 g protein; 5.2 mg niacin; 0.6 mg vitamin B6; 2.9 mcg vitamin B12; 4 mg iron; 25.3 mcg selenium; 7.7 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber