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CATEGORY CUISINE TAG YIELD
Meats Jewish Beef, Jewish, Holidays 12 Servings

INGREDIENTS

—–MARY WILSON BWVB02B—–
1 3-4 lbs fresh beef brisket
1/2 c Vinegar
1/2 c Apple juice
1/2 c Chili sauce
2 tb Brown sugar
2 md Onion; sliced
1 c Celery with leaves; sliced
3 sm Cooking apples; cored and cut into wedges
2 tb Cornstarch

INSTRUCTIONS

Trim fat from meat; discard fat. For marinade, in a bowl stir together
vinegar, apple juice, chili sauce, brown sugar, 1 tsp. salt and 1/4 tsp.
pepper till sugar and salt are dissolved. Place large plastic bag in large
bowl. Place meat in bag; pour marinade over meat. Close bag. Chill for 12
to 24 hours, turning bag occasionally.
Remove meat from bag, reserving marinade. Place meat in 3-quart casserole
or 13x9x2-inch baking dish. Top with onions and celery. Pour reserved
marinade over all. Cover and roast in 325~ oven about 3 hours or till meat
is very tender. Add apple to dish the last 10 minutes. Remove meat,
vegetables, and apples to a serving platter, reserving juices; cover and
keep warm.
For gravy, strain reserved juices; measure 2 1/2 cups. In a medium saucepan
stir cornstarch into 1/4 cup cold water. Add reserved juices. Cook and stir
till slightly thickened and bubbly. Cook and stir 2 minutes more. To serve,
thinly slice meat; pass gravy. Makes 10-12 servings.
Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry <nlberry@prodigy.net>
on Dec 19, 1997

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