| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 3 |
lb |
Brisket; up to 4 |
| 2 |
tb |
Fat |
| 1/2 |
c |
Water |
| 1/4 |
c |
Soy sauce |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Chopped onions |
| 2 |
|
Apples; sliced, (with peel on) |
| 1/2 |
c |
Seedless raisins |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
Source: "Kosher Kuisine" cookbook, Long Beach Hebrew Academy,1974(approx)
Submitted by Harriet Danufsky
Brown meat in fat;pour off drippings. Add water, soy sauce, pepper, and
onions. Cover and simmer 2 1/2 to 3 1/2 hours. Add apples, raisins and
brown sugar(helps to take some liquid from pan and mix with sugar before
pouring over meat);cook for another 1/2 hour.
Note: I bake in 325 degree oven and find it takes less time. If you can
make day ahead, separate meat from sauce,refrigerate,and will slice easier.
By separating fruit from sauce and chilling, allows any fat to be skimmed
before reheating.
Posted to JEWISH-FOOD digest by "Bobbi Bernstein" <bobbi707@hotmail.com> on
Jan 29, 1999, converted by MM_Buster v2.0l.
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