| 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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