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Roasted Apple Brisket

Roasted Apple Brisket

Apples and Honey are perhaps the most symbolic foods of Rosh Hashanah - the Jewish New Year.

And you all know the prayer that follows the apple dipped in honey. “May it be Your will, Hashem, our G-d and G-d of our fathers, that You renew for us a good and sweet year.” We all get that sweet year honey connection -- but why do we eat apples on Rosh Hashanah?

When Yaakov masqueraded as Eisav to obtain his rightful “firstborn” blessing from his father, Yitzchak, he donned Eisav’s cloak. Yitzchak exclaimed, “the fragrance of my son is like the fragrance of a field that G-d had blessed” and blessed Yaakov. The Talmud identifies the fragrance as an apple orchard, and the Vilna Gaon says this happened on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings given to Yaakov.

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.