Recipes
Brisket with Fall Fruits
I love the combination of sweet and savory in this dish. Make sure you do not trim the fat off the brisket before you cook it. that layer is what...
Method
- Preheat the oven to 350°F.
- Brown the onions, garlic, and ginger in the oil until the onions are golden. Then scatter the mixture in a roasting pan.
- Season the brisket with salt and pepper and gently lay it on top of the onions. Add the apples, apricots, dried cranberries, dried plums, sage, and enough apple juice and beef or chicken broth to almost cover the brisket. Cover the roasting pan with a lid or aluminum foil and cook for 3 hours, basting occasionally.
- Remove the brisket, cool, and refrigerate overnight.
- 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. Slice the meat against the grain, place in a baking dish with the reserved juices and cover. At this point, brisket can be frozen for up to a month. Just before serving, reheat the brisket, covered, in a 350°F oven for about a half hour. Remove brisket to a platter, surrounded by the fruits and the sauce.
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Brisket with Fall Fruits
I love the combination of sweet and savory in this dish. Make sure you do not trim the fat off the brisket before you cook it. that layer is what…
Ingredients
- 2 large onions, chopped
- 4 cloves garlic
- 1 tablespoon ground ginger
- 2 tablespoons vegetable oil
- One 5-6 pound brisket
- Salt and freshly ground black pepper, to taste
- 3 apples, chopped (about 3 cups)
- 1 cup dried apricots, halved
- 1 cup dried cranberries
- 1 cup dried plums, pitted and halved
- 2 sprigs fresh sage
- 1-2 cups apple juice
- 1-2 cups canned beef or chicken broth
Method
- Preheat the oven to 350°F.
- Brown the onions, garlic, and ginger in the oil until the onions are golden. Then scatter the mixture in a roasting pan.
- Season the brisket with salt and pepper and gently lay it on top of the onions. Add the apples, apricots, dried cranberries, dried plums, sage, and enough apple juice and beef or chicken broth to almost cover the brisket. Cover the roasting pan with a lid or aluminum foil and cook for 3 hours, basting occasionally.
- Remove the brisket, cool, and refrigerate overnight.
- 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. Slice the meat against the grain, place in a baking dish with the reserved juices and cover. At this point, brisket can be frozen for up to a month. Just before serving, reheat the brisket, covered, in a 350°F oven for about a half hour. Remove brisket to a platter, surrounded by the fruits and the sauce.