Roasted Apple Brisket

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Roasted Apple Brisket

Since the custom of eating apples revives our memory of Biblical blessings, let’s combine it with a more recent, beloved tradition. Nu, what’s a Yuntif without brisket?

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 (2 ½-pound) beef brisket
  • 3 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 3 medium gala apples, cored and cut into wedges
  • 1 small bunch fresh thyme, or 2 teaspoons dried thyme
  • 2 cups apple juice


1. Preheat oven to 375° F.

2. Season both sides of brisket with sugar, salt, and pepper. Heat evoo in a large Dutch oven over medium-high heat. Add brisket and brown 5 minutes on each side. Remove from the pan and set aside.

3. Add apples to the pan, and cook 5 minutes or until nicely browned. Stir in thyme, and return brisket to the pan. 

4. Add apple juice, cover, and bake at 375° F for 1 ½ to 2 hours, or until tender.

5. Remove brisket and apples from the Dutch oven and let rest. 

6. Transfer the pan to the stove and bring liquid to a boil over medium. Simmer for 15 minutes or until reduced by half. Pour into a gravy boat or serving bowl.

7. Slice brisket into ¼-inch thick slices and place on a serving platter. Place cooked apples around brisket and serve with sauce on the side.