Recipe - Holiday Pot Roast

3 pound Brisket; up to 4
2 tablespoon Fat
One half cup Water
One fourth cup Soy sauce
One fourth teaspoon Pepper
One half cup Chopped onions
2 Apples; cut or sliced up , (with peel
on)
One half cup Seedless raisins
2 tablespoon Brown sugar

Source: "Kosher Kuisine" cookbook, Long Beach Hebrew Academy,1974(approx)
Submitted by Harriet Danufsky

Brown meat in fat;pour off drippings. Add water, soy sauce, pepper, and
onions. Cover and simmer 2 One half to 3 One half hours. Add apples, raisins and
brown sugar(helps to take some liquid from pan and mix with sugar before
pouring over meat);cook for another One half hour.

Note: I bake in 325 degree oven and find it takes less time. If you can
make day ahead, separate meat from sauce,refrigerate,and will slice easier.
By separating fruit from sauce and chilling, allows any fat to be skimmed
before reheating.

Posted to JEWISHFOOD digest by "Bobbi Bernstein" bobbi707@hotmail.com on
Jan 29, 1999, converted by MM_Buster v2.0l.