Beef Brisket with Savory Sauteed Apples
Brisket simmers with onions and apple cider while a savory mixture of apples, onions, cranberries and walnuts reduce down for a tasty sauce.
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Total Time: 4 hrs
Ingredients:
- 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large onion, coarsely chopped, divided
- 1 teaspoon minced garlic
- 1 cup apple cider
- 2 tablespoons butter
- 5 cups sliced unpeeled apples, such as Fuji or Gala (about 1-1/2 pounds)
- 1 cup fresh or frozen cranberries
- 2 tablespoons packed light brown sugar
- 1/3 cup walnuts, toasted, coarsely chopped
Cooking:
- Heat oil in stockpot over medium heat until hot. Place beef Brisket Flat in stockpot; brown evenly. Remove brisket from stockpot; season with salt and pepper, as desired.
- Reserve 1/2 cup onion for apples. Add remaining onion and garlic to stockpot. Cook and stir 4 to 5 minutes or until onion is tender. Return brisket, fat-side up, to stockpot. Add cider; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender.
- Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and remaining onion; cook and stir 5 to 7 minutes or until apples are just tender. Add cranberries and brown sugar; cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally. Stir in walnuts. Keep warm.
- Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 10 to 12 minutes or until reduced by half, stirring occasionally.
- Carve brisket diagonally across the grain into thin slices. Serve with reduced cooking liquid and apple mixture.
Cook's Tip: If brisket is too large to brown in stockpot, heat 1-1/2 teaspoons oil in large nonstick skillet over medium heat until hot. Place brisket in skillet; brown evenly. Meanwhile heat remaining 1-1/2 teaspoons oil in stockpot. Add onion and garlic; cook as directed above. Place brisket, fat side up, over onion mixture. Proceed as directed.
Cook's Tip: To toast walnuts, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.
Bourbon Blueberry & Brie Bacon Cheeseburger
Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.
Ingredients
- 1 pound Kentucky Cattlemen’s Ground Beef
- 4 Slices Bacon, thick sliced
- 1/4 inch Sliced Brie Cheese, rind removed
- 1 pint Fresh Blueberries
- 1 Lemon, halved
- 1/8 cup White Sugar
- 2 tsp. Cornstarch
- 1 1/2 tsp. Bourbon
- 2 Brioche Buns
- 2 Tbsp. Salted Butter
- Arugula
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
Recipe
1. Form Two Patties and Set Aside.
2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.
3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.
4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.
5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.
6. Enjoy!
Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!