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Roasted Apple Brisket


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Roasted Apple Brisket


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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?


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


8 Servings


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


  1. Preheat oven to 375° F.
  2. 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.
  3. 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.
  4. Remove brisket and apples from the Dutch oven and let rest.
  5. 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.
  6. 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.


Servings Per Recipe: 8 Servings

Amount Per Serving

  • Calories: 490
  • Total Fat: 35g
  • Cholesterol: 113mg
  • Sodium: 230mg
  • Total Carbs: 19g
  •     Dietary Fiber: 2g
  • Protein: 26g


About Jamie Geller


Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




20 Responses to Roasted Apple Brisket

  1. avatar 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

    • YAY!!! so happy you enjoyed! Love you carrot addition and the flipping trick — thanks for sharing!

  2. avatar says: eidel

    how many carbs does this dish have. I am cooking for diabetics

    • Eidel – I just posted the nutrition information. It has just under 20 grams of carbs per serving (from the brown sugar, apples, and apple juice)

  3. avatar says: natalie

    is there a video clip for this recepie? i just find it easier to follow when i can see how you make it!

    • I am so sorry! I don’t have one… I know it’s easier to learn visually – we do as many videos as we can…

  4. i would love to know what cut of brisket you use for the apple brisket? i find if the cut is wrong, it can completely ruin the dish.

  5. I live abroad and want to make a traditional jewish brisket, but every time I go to the butcher, they give me just this fatty piece of meat. it doesn’t look like the brisket from the kosher butcher at home. how can I explain what I want so that he can cut it?

  6. Hi Alysha – oooh how frustrating. Where do you live? Brisket is a cut from the breast of the cow, the 2nd cut is fairly fatty but preferred by chefs in the know as the fat makes for a more tender, more moist final product. The brisket cut is comprised of two muscles. The large leaner piece of meat that runs along the bottom is called the flat piece. The other piece, on the top, called the ‘point’ or ‘deckel’. The Kosher Butcher’s Wife, Sharon Lurie, wrote a post for us about Cooking Brisket — maybe you will find some additional pointers for your butcher here: http://www.joyofkosher.com/2013/03/cooking-brisket-low-and-slow/

  7. love the pretty colors on the plate. I can always use another brisket recipe!

  8. Thanks so much for this recipe and all of your helpful tips. I did exactly what you told me to do and it came out absolutely perfect! I really enjoy all of your recipes :)

  9. If I want to make this in a baking dish in advance (I don’t have a dutch oven) to reheat and serve on RH how would you recommend doing this?

  10. avatar says: Melissa

    What a great recipe for Rosh Hashanah! Have you ever made this in a slow cooker? Also, what do you think of using hard cider instead of the apple juice?

    • YAY so happy it’s exciting you :-) cider would be divine. I haven’t tried it in a slow cooker… but should be fine – just make sure there is enough liquid so it doesn’t dry out — depending on size of your slow cooker you may have to add more/double the liquid/juice/cider.

  11. avatar says: Jessica

    Hi Jamie ! I was wondering if it’s possible to cook this kind of dish in a pot also :)

    • hey Jessica – in theory I guess you can but it’s a little easier to control the temp in the oven — yielding a softer brisket (which is what we all want, right ? :-)

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