Place brisket in a Dutch oven. Stir together orange
juice, applesauce, wine, ketchup and soup mix;
add to the pot.
Set in the oven and cook 1 1/2 hours for every
5 pounds of meat, or until the brisket is tender.
Remove the brisket from the oven; let rest for 5 minutes
before cutting.
To make a gravy, remove 2 cups of the cooking liquid
to a small saucepan. Thicken with cornstarch mixed
with 1/4 cup cold water. Heat and stir gravy until
thickened, about 2 minutes. Makes 12-14 servings.
8- to 10-pound beef brisket
2 cups orange juice
2 cups applesauce
2 cups red wine
1 cup ketchup
2 packets Lipton onion
soup mix
2 tablespoons cornstarch
South Beach Brisket
Horizon International
Combine the spices and salt and rub all over the
meat. Store for 24 hours in the refrigerator.
Preheat grill to medium-high.
Let the meat sit at room temperature for 30 minutes
while the grill is heating up.
Place the meat on the grill and cook for about 10
minutes per side for medium-rare ( 135°F). When the
meat is done, remove it from the grill and let it rest
for 10 minutes before slicing.
Slice the meat thin across the grain. Serve with flour
tortillas, shredded cheese, sour cream and salsa.
Makes 6-8 servings.
3 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
2 teaspoons ground fennel
2 teaspoons ground
black pepper
1 tablespoon kosher salt
2 1/2 pounds loin
tip steaks
Flour tortillas, shredded
cheese, sour cream and
salsa, for serving
Grilled Spice-Rubbed
Loin Tip Steaks
Morton’s of Omaha
