1 flat half-boneless beef brisket (2-1 / 2 to 3-1 / 2 pounds)
2 tablespoons of ground cumin
2 teaspoons of ground cinnamon
2 tablespoons of vegetable oil
Salt and pepper
2 tablespoons of minced garlic
1 cup cranberry, cranberry or apple juice, divided
3-4 medium red apples (like Jonathan, Red Delicious, Jazz, or Fuji), coded, cut into 16 wedges each (about 1-1 / 4 pounds)
3/4 cup sweetened dried cranberries
2 tablespoons of corn
Combine cumin and cinnamon; rub on the brisket. Heat oil in stock over medium heat until warm. Chest brown; season the beef with salt and pepper, as desired.
Add 3/4 cup of juice and garlic to store; bring the liquid to a boil. Reduce the heat; cover well and simmer 2-3 / 4 to 3-1 / 4 hours. Add apples and cranberries to the stock. Bring to a boil. Reduce the heat; cover and simmer 20 to 25 minutes or until breast and apples are tender, stirring and rearranging apples once during cooking.
Remove the breast; keep warm. Combine 1/4 cup of the juice and remaining cornstarch; stir the cornstarch mixture into the apple mixture. Bring to a boil, stirring constantly. Boil, 1 to 2 minutes or until thickened, stirring frequently.
Cuts Brisket Fat. Cut diagonally across the grain into thin slices. Season with salt and pepper, as desired. Serve beef with apple mixture. 🦃