A Year-Round Guide to Franklin and Nantahala

Yield: 10 Servings 1 (5-pound) beef brisket, chuck roast or rump roast 1 teaspoon salt 2½ cups apple juice 1 teaspoon ground cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 1

Madison County Championship Rodeo

Yield: 10 Servings 1 (5-pound) beef brisket, chuck roast or rump roast 1 teaspoon salt 2½ cups apple juice 1 teaspoon ground cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 1

Rosemary and Goat Cheese Strata

Yield: 10 Servings 1 (5-pound) beef brisket, chuck roast or rump roast 1 teaspoon salt 2½ cups apple juice 1 teaspoon ground cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 1

Apple Spiced Brisket

Yield: 10 Servings

1 (5-pound) beef brisket, chuck roast or rump roast
1 teaspoon salt
2½ cups apple juice
1 teaspoon ground cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 apple, peeled, cored and chopped
2 tablespoons dried fruit (raisins, prunes, apricots)

Line a large roasting pan with heavy-duty foil, leaving a 1½-inch collar around the edges. Prick the meat with a fork on both sides and sprinkle with salt. Place on a rack in the prepared roasting pan. Bake, uncovered, at 450 degrees for 1 hour.

Remove any excess fat from the pan. Combine the apple juice, cinnamon, ginger, and nutmeg in a bowl and mix well. Pour over the meat. Cover the pan with heavy-duty foil and seal tightly. Bake at 350 degrees for 1½ hours or until the meat is tender.

Remove the meat to a warm serving platter and keep warm in a low oven. Pour the meat juices into a saucepan. Stir in the apple and raisins. Bring to a boil and reduce the heat. Simmer for 3 minutes or until the apple is tender. Slice the meat across the grain and spoon the sauce over the meat.

Recipes of Note: A collection of recipes from the Greensboro Symphony Guild

Additional recipes from Recipes of Note that appeared originally with this one:
Roasted Sweet Potatoes with Rosemary Honey Vinaigrette
Shrimp & Creamy Grits

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This story was published on Sep 06, 2012

Our State Staff

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