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Roasted Apple Brisket

November 30^th 2011

Contributed by:

Jamie Geller

1 comment | Leave Comment

(4 reviews)

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Recipe

Roasted Apple Brisket

Since the custom of eating apples revives our memory of Biblical blessings, let’s combine it with a more recent, beloved tradition. Nu, what’s a Yuntif without brisket?

Times

Prep Time : 5 min
Cook Time : 2 hour
Ready Time : 2 hour, 5 min

Servings

8 Servings

Ingredients

2½ pounds beef brisket
3 tablespoons brown sugar
1 teaspoon Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
3 medium gla apples, cored and cut into wedges
1 small bunch fresh thyme or 2 teaspoon dried
2 cups apple juice

Directions

Preheat oven to 375° F.
Season both sides of brisket with sugar, salt, and pepper to taste. Heat olive oil in a large Dutch oven over medium high heat. Add brisket and brown 5 minutes on each side. Remove from the pan and set aside.
Add apples to the pan, and cook 5 minutes or until nicely browned. Stir in thyme and return brisket to the pan. Add apple juice, cover, and bake for 1 ½ to 2 hours, or until tender.
Remove brisket and apples from the Dutch oven and let rest.
Carefully set the hot pan on the stove and bring liquid to a boil. Simmer for 15 minutes or until reduced by half. Pour into a gravy boat or serving bowl.
Slice brisket into ¼-inch thick slices and place on a serving platter. Place cooked apples around brisket and serve with sauce on the side.

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About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

One Response to Roasted Apple Brisket

says: Nanabird4

I can’t believe how delicious and different this brisket is. Easy to make, moist and tender. Even better when reheated. I have made it 3 times, once for Pesach. I did add some carrots the last half hour of cooking, and I turned the whole brisket over, each half hour of the cooking period, instead of basting it. OUT of SIGHT

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Meat , Dinner, Lunch, Main , Passover Recipes, Rosh Hashanah, Shabbat, Sukkot , 15-minute Prep , American, Ashkenazi , Dinner Tonight , Beef & Veal, Fruit , JOK Tested

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Roasted Apple Brisket

November 30^th 2011, by Jamie Geller

Since the custom of eating apples revives our memory of Biblical blessings, let’s combine it with a more recent, beloved tradition. Nu, what’s a Yuntif without brisket?

Ready Time: 120

Serving : 8

Ingredients

2½ pounds beef brisket
3 tablespoons brown sugar
1 teaspoon Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
3 medium gla apples, cored and cut into wedges
1 small bunch fresh thyme or 2 teaspoon dried
2 cups apple juice

Directions

Preheat oven to 375° F.
Season both sides of brisket with sugar, salt, and pepper to taste. Heat olive oil in a large Dutch oven over medium high heat. Add brisket and brown 5 minutes on each side. Remove from the pan and set aside.
Add apples to the pan, and cook 5 minutes or until nicely browned. Stir in thyme and return brisket to the pan. Add apple juice, cover, and bake for 1 ½ to 2 hours, or until tender.
Remove brisket and apples from the Dutch oven and let rest.
Carefully set the hot pan on the stove and bring liquid to a boil. Simmer for 15 minutes or until reduced by half. Pour into a gravy boat or serving bowl.
Slice brisket into ¼-inch thick slices and place on a serving platter. Place cooked apples around brisket and serve with sauce on the side.

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