Recipe: Roasted Apple Brisket by Jamie Geller
By FBWorld Team
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.Here's her recipe for a Roasted
Time: 5 min
Cook Time: 2 hour
Ready Time: 2 hour, 5 min
21/2 lbs. Beef Brisket
3 tbls. Brown Sugar
1 tspn. Kosher Salt
Freshly Ground Black Pepper
2 tbls. 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.
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 1/2 to 2 hours,
or until tender.
Remove brisket and apples from the Dutch oven and let
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 1/4-inch thick slices and place on
a serving platter. Place cooked apples around brisket
and serve with sauce on the side.