Central Valley Brisket

Makes 9 servings


1 envelope dry onion soup mix
3-1/2 lb. lean beef brisket
1/3 cup Savannah Bee Grill 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

Sprinkle half of the soup mix in bottom of 9×13-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.

Recipe courtesy of the National Honey Board.

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