| 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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