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Central Valley Brisket

Central Valley Brisket

Sprinkle half of the soup mix in bottom of 9x13-inch baking pan. Lay brisket in pan and sprinkle remaining soup mix evenly over meat. Cover pan tightly with aluminum foil. Bake at 350°F 2-1/2 hours. In medium bowl, combine honey with remaining ingredients. Uncover pan and spoon off fat. Spread fruit mixture over meat. Cover pan with foil and return to oven. Cook until meat is very tender ... [read full recipe below]

Yield: 9 servings

Ingredients

  • 1 envelope - dry onion soup mix
  • 3-1/2 lb. - lean beef brisket
  • 1/3 cup - honey
  • 1-1/2 cups - apple or orange juice
  • 3/4 teaspoon - cinnamon
  • 3/4 teaspoon - ginger
  • 1/2 teaspoon - black pepper
  • 1 Tablespoon - grated orange peel
  • 1 cup - dried apricots
  • 1 cup - golden raisins

Directions

Sprinkle half of the soup mix in bottom of 9x13-inch baking pan. Lay brisket in pan and sprinkle remaining soup mix evenly over meat. Cover pan tightly with aluminum foil. Bake at 350°F 2-1/2 hours. In medium bowl, combine honey with remaining ingredients. Uncover pan and spoon off fat. Spread fruit mixture over meat. Cover pan with foil and return to oven. Cook until meat is very tender when pierced with fork (about 1 to 1-1/2 hours). Slice brisket across grain and serve with fruit and juices. Steamed brown rice or buttered noodles makes a good accompaniment.

Tip

Honey and dried fruits make for a succulent roast.