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Brisket with Apricots and Apples Recipe

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This recipe for Brisket with Apricots and Apples is from The Henry Levenson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 onions chopped (saute onions, if you have time. Also you can never put in too many onions)
4 cloves of garlic
1 tablespoon ground ginger
2 tablespoons vegetable oil
5-6 pound brisket
2 apples, chopped (about 2 cups)
1 cup dried apricots, halved
1/2 cup dried cranberries
1 cup dried plums, pitted
1-2 cups apple juice
1-2 cups canned beef or chicken broth
Directions:
Directions:
Preheat the oven to 350º
Brown the onions, garlic and ginger in the oil until the onions are golden. Then scatter the mixture in a roasting pan.
Season brisket with salt and pepper
Gently lay it on top of the onions.
Add the apples, apricots, dried cranberries, dried plums, and enough apple juice and broth to almost cover the brisket.
Cover the roasting pan with lid or tin foil and cook for 3 hours, basking occasionally.
Remove the brisket, cool and refrigerate overnight.
Just before serving, reheat the oven to 350º
While the brisket is still cold, skim off any fat that has accumulated on top of the juices, and slice off the excess fat from the meat. (You can freeze it at this point)
Slice the meat against the grain, place in a baking dish with reserved juices, cover and reheat for about a half hour.
Remove brisket to a platter, surrounded by the fruits and sauce.
Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
This is a Joan Nathan recipe. I met her at our local grocery store and she demonstrated this recipe. I then made it for Friday night dinner before Shoshana's bat mitzvah. I made 6 briskets a month before the dinner and froze them all.

 

 

 

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