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Corned Beef with Apple-Onion Saute

This tasty combination of sautéed apples and onions is the perfect pairing for Corned Beef Brisket.

Corned Beef with Apple-Onion Saute

Cook Time: 3 hrs 30 mins

Servings: 8

Ingredients: 12

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Ingredients

Apple-Onion Sauté:

Preparation

  1. Step 1

    Heat oven to 350°F. Place Corned Beef Brisket in roasting pan; place coarsely chopped onion and garlic around brisket. Sprinkle contents of seasoning packet over brisket. Add 1-1/2 cups cider; cover tightly with aluminum foil. Braise in 350°F oven 2-1/2 to 3-1/2 hours or until brisket is fork-tender.

  2. Step 2

    Meanwhile, prepare Apple-Onion Sauté. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion wedges; cook 13 to 15 minutes or until onions are lightly brown, stirring occasionally. Add apples, remaining 1 tablespoon butter, cider, brown sugar and thyme; cook and stir 6 to 8 minutes or until apples are crisp-tender.

  3. Step 3

    Carve brisket diagonally across the grain into thin slices. Serve with Apple-Onion Sauté.

Nutrition Information

375 Calories

0 %*

9g SAT FAT

0 %DV**

16g PROTEIN

0 %DV

1.9 mg IRON

0 %DV

4 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, 1/6 of recipe: 375 Calories; 198 Calories from fat; 22g Total Fat (9 g Saturated Fat; 9 g Monounsaturated Fat;) 98 mg Cholesterol; 977 mg Sodium; 28 g Total Carbohydrate; 2.6 g Dietary Fiber; 16 g Protein; 1.9 mg Iron; 2.7 mg NE Niacin; 0.3 mg Vitamin B6; 1.4 mcg Vitamin B12; 4 mg Zinc; 28.3 mcg Selenium.

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

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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