Central Valley Brisket

- Makes 9 servings -



  • 1 envelope dry onion soup mix
  • 3-1/2 lb. lean beef brisket
  • 1/3 cup 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 9x13-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.


 Honey and dried fruits make for a succulent roast.

  • Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.