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Baked beef brisket with fruit and spices.

Accompany sliced brisket and sauce with hot cooked rice. 1 beef brisket (5 to 6 lb.) 1 large onion, thinly sliced 1 clove garlic, sliced Water 1 cup apple juice 1/4 cup soy sauce 1 medium-size unpeeled tart apple, cored and chopped 1/2 cup raisins 2 tablespoons chopped candied ginger 1 tablespoon grated orange peel 1 teaspoon ground cinnamon 2 tablespoons cornstarch mixed with 2 tablespoon water

Place brisket, onion, and garlic in a 12-by 18-inch roasting pan. Cover tightly and bake in a 300[deg.] oven for 3 hours. Pour pan juices into a 1- to 1-1/2-quart pan; skim off fat. Add water to juices or boil down to get 2 cups. Add apple juice, soy, apple, raising, ginger, peel, and cinnamon. Pour over brisket. Cover; return to oven until meat is very tender when pierced, about 1-1/2 hours longer.

Place meat on a platter; keep warm. Add cornstarch mixture to pan juices. Bring to a boil, stirring; pour over meat. Serves 6 to 8.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1984
Words:170
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