I’m not a fan of brisket, but I am a fan of tradition. Growing up, brisket was always served the standard east-coast-Jewish-grandmother style: with ketchup and onion soup. I figured I’d give it a try and mix it up with the Rosh Hashanah standards: apples and honey. The apples and honey definitely gave the brisket a sweet new flavor and went great with mini kugels and grilled vegetables.
Honey Apple Brisket
- 4 lb brisket
- 4 Tbsp olive oil
- 4 apples, peeled and sliced
- 2 cinnamon sticks
- 1-1/2 cups apple cider vinegar
- 2 onions, sliced
- 1/2 cup honey
- 1 bottle red wine
- 1 celery head, chopped
- 1 head garlic
- 1 Tbsp thyme leaves
- 1 Tbsp oregano leaves
- 1 tsp salt
- 1 tsp pepper
- 4 cups beef stock
- 2 Tbsp flour, optional
- Prepare a broiling pan by lining it with heavy aluminum foil.
- Put a large, heavy pot over high heat. When hot, add 1 Tbsp olive oil. Add the brisket, fat side down, and cook 5 minutes until browned. If the meat does not fit into the pot, cut the meat in half and do half at a time. Turn meat over and brown the other side. Remove the meat from the pot and put into the broiling pan. Repeat if you cut the meat into two halves.
- Add another 1 Tbsp oil to the same pot. Add the apples and saute until browned. Add the vinegar and cinnamon stick, turn heat to high, and reduce until the apples are very soft and the vinegar is mostly boiled off (about 10 minutes). Scoop the apples out of the pot and place on top of the meat in the broiling pan. Remove the cinnamon sticks.
- Add another 1 Tbsp oil to the same pot. Add the sliced onions, celery and garlic, and saute until vegetables are browned and soft. Add thyme, oregano, salt and pepper, and stir. Add the honey and wine, turn heat to high, and reduce until slightly thickened. Add beef stock and bring to a boil, then pour vegetables and liquid into the broiling pan. It should mostly cover the meat.
- Seal the broiling pan by covering with a layer of aluminum foil. Cook in the oven at 300 for 5 hours. Let cool slightly.
- Take about 1/2 cup of the liquid and chill, then skim off the fat. Reheat the sauce and reduce, mixing in some flour to thicken it if you prefer.
- Slice and serve with the sauce.