Spiced Apple Butter Brisket Recipes

Steps:

• Place brisket, onion, cloves, and garlic in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours. Remove the brisket from the Dutch oven. Place the brisket in a roasting pan.
• Combine the apple butter and the remaining ingredients in a medium saucepan. Cook over medium heat for 3 to 4 minutes, stirring occasionally.
• Brush 1/2 cup apple butter mixture over the brisket. Bake, uncovered, at 325 degrees for 30 minutes, basting occasionally with the remaining apple butter mixture.

Steps:

• 1. Cut brisket in half, place in a 5 qt. slow cooker. In a large bowl, add the apple butter, wine, vinegar, pepper and salt. Stir in apple chunks, celery, onions, dried apples, cranberries and garlic. Pour over brisket. Cover and cook on low 8-10 hours.
• 2. Remove meat to a serving platter, keep warm. Skim fat from cooking juices, transfer to saucepan. Bring liquid to a boil. Reduce heat.
• 3. In a small bowl add cornstarch and cold water, mix till smooth. Slowly add to boiling juices. Bring to a boil again. Cook and stir for 2 minutes or until thickened. Serve sauce with meat.

Steps:

• Preheat oven to 450°F.
• Line a roasting pan with heavy duty tin foil, with extra on the sides.
• Add brisket.
• Salt on both sides and prick on both sides.
• Roast for 1 hour; remove from oven, drain fat.
• Lower oven to 350°F.
• Mix apple juice, honey and spices, pour over brisket, cover tightly with foil, return to oven cook 2 hours.
• Remove brisket to platter.
• Pour cooking juices into a saucepan, add apple and raisins, bring to a boil lower to a simmer and cook about 5 minutes until apples are tender, about 5-8 minutes slice brisket against the grain, spoon sauce over.

Steps:

• Cut apples in quarters (skins, stems and seeds can stay on).
• Place in medium saucepan and add water to cover apples completely.
• Add cloves and apple cider vinegar.
• Bring to boil over high heat, then reduce to a simmer. Cook apples until soft, 15-20 minutes.
• Drain water from pan. Transfer to a medium strainer or food mill. Push through strainer or mill, back into saucepan. You should have the consistency of applesauce. Discard stems, skins, seeds and cloves.
• Add brown sugar and cook over low heat, stirring occasionally for 2 hours to reduce consistency.
• Add room-temperature butter and stir until butter is melted.
• Pour into separate container and chill before serving.

Steps:

• Prep apples as directed, combine in slow cooker with apple juice (or cider), brown sugar and spices, cook overnight and into the next day if you can, stirring occasionally - 18 hours or so is optimal. You want the mixture to reduce down significantly. Once the apples are to more or less applesauce consistency, apply an immersion blender to puree the mixture to a velvety texture or put it through a food mill. Once the liquid no longer separates quickly after it's stirred, it's ready to jar up and process. Pour into sterilized jars, process in hot water bath for 10-15 minutes.