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?
- Cook Time
- Prep Time
- 1 (2 ½-pound) beef brisket
- 3 tablespoons brown sugar
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 medium gala apples, cored and cut into wedges
- 1 small bunch fresh thyme, or 2 teaspoons dried thyme
- 2 cups apple juice
1. Preheat oven to 375° F.
2. Season both sides of brisket with sugar, salt, and pepper. Heat evoo 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.
4. Add apple juice, cover, and bake at 375° F for 1 ½ to 2 hours, or until tender.
5. Remove brisket and apples from the Dutch oven and let rest.
6. Transfer the pan to the stove and bring liquid to a boil over medium. Simmer for 15 minutes or until reduced by half. Pour into a gravy boat or serving bowl.
7. 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.