Penny Eisenberg: Recipe - Apple Raisin Spiced Brisket

Yummm

Apple Raisin Spiced Brisket

Serves 8 - 10

6-8 pounds beef brisket (with as much fat on the top as possible)
salt and pepper to taste
2 onions, chopped
1 teaspoon oil
3 cups apple juice
1/4 cup honey
2 teaspoons cinnamon
2 teaspoons powdered ginger
2 teaspoons powdered nutmeg

1 tablespoon flour per cup of gravy
1/2 cup raisins
2 apples, peeled, cored and thinly sliced

Preheat Oven to 325 degrees.

1. Sprinkle the brisket with salt and pepper.

2. Sauté the onions in the oil until softened, but not browned. Pat off all oil. Place the onions in a roaster. Place the brisket on top of the onions.

3. Combine the juice, honey and spices, and pour over the brisket. Cover, and bake the brisket for 3 hours or until the brisket is very tender.

4. Remove the pan from the oven and let cool about 1/2 hour. Place brisket on a cutting board.

5. Skim all fat off of the gravy and discard. Measure gravy (there should be at least 4 cups of gravy). For each cup of gravy, measure 1/4 cup of water into a shaker jar. To the jar, add 1 tablespoon of flour per cup of gravy. Close the jar and shake vigorously. Place the roaster over a burner and bring the remaining gravy to a boil. Add the flour/gravy mixture and cook, whisking constantly, until the gravy thickens. Simmer for an additional 2-5 minutes to cook the flour and concentrate the flavors.

6. Slice the cooled brisket into very thin slices (1/16th") and slide back into the gravy. Stir in the apples and raisins. Cover and set aside for 1/2 hour (can refrigerate until serving). Before serving, bring the brisket to a simmer. Cook until the apples are tender. Serve the brisket topped with some apples, raisins, and gravy.