1 (3 to4 lb) beef brisket
1/2 cup vinegar
1/2 cup apple juice
1/2 cup chili sauce
2 tbsp brown sugar
2 medium onions, sliced
1 cup sliced celery with leaves
3 small cooking apples, cored and cut into wedges
2 tbsp cornstarch
Trim fat from brisket and discard.
To make marinade, in a bowl sitr together vinegar, apple juice, chili sauce, brown sugar, 1 tsp salt and 1/4 tsp pepper until the sugar and salt are dissolved.
Place a large plastic bag in a large bowl. Place the meat in the bag and pour marinade over the meat. Close the bag and chill 12 up to 24 hours, turning bag occasionally.
Remove meat from bag, reserving marinade. Place meat in a 3-quart casserole dish or a 9"x 13" pan. Top meat with the onions and celery. (Note from Linda - a chef at a resort once told me to always cook meat over the onions, so that's what I do.) Pour the reserved marinade overall. Cover and roast in a 325-degree oven about 3 hours or until the meat is very tender. Add apples during the last 10 minutes of cooking. Remove the meat, veggies and apples to a serving platter, reserving the juices. Cover meat to keep warm.
For the gravy, strain reserved juices and measure 2 1/2 cups. In a medium saucepan, stir cornstarch into 1/4 cup cold water until smooth. Add the reserved 2 1/2 cups juices and cook, stirring, until slightly thickened and bubbly. Cook, stirring another 2 minutes.
To serve, thinly slice the meat and pass the gravy with the meat.
Yield: 10-12 servings
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