Recipe: Corned Beef Brisket with Apple-Onion Saute

CORNED BEEF BRISKET WITH APPLE-ONION SAUTE

1 (2 1/2 to 3 1/2 pounds) boneless corned beef brisket with seasoning packet
1 large onion, coarsely chopped
5 cloves garlic, coarsely chopped
1 1/2 cups apple cider or apple juice

FOR THE APPLE-ONION SAUTE:
3 tablespoons butter, divided use
2 medium onions, cut into thin wedges
1 medium Granny Smith apple, cut into 1/4-inch thick slices
1 medium McIntosh apple, cut into 1/4-inch thick slices
1 medium Golden Delicious apple, cut into 1/4-inch thick slices
1/2 cup apple cider or apple juice
1 tablespoon brown sugar
1/2 teaspoon dried thyme leaves

Heat oven to 350 degrees 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 or apple juice; cover tightly with aluminum foil.

Braise in 350 degree F oven 2 1/2 to 3 1/2 hours or until brisket is fork-tender.

MEANWHILE, PREPARE APPLE-ONION SAUTE:
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.

TO SERVE:
Carve brisket diagonally across the grain into thin slices. Serve with Apple-Onion Saute.

Makes 6 to 8 servings
Source: Cattlemen's Beef Board