I’ve seen variations of this recipe in several people’s book, and have always been skeptical. If you’re up for something new, then like me, be ready to have your world rocked: Norene Gilletz’s recipe from Gourmania.com will make you a believer.
Ingredients
3 onions, sliced
4 1/2 to 5 lb. beef brisket, well-trimmed
4 cloves garlic, crushed
Salt & pepper, to taste
1 tsp. dried basil
1 tbsp. paprika
1/4 cup apricot jam
2 tbsp. lemon juice
1 cup diet cola (use regular cola if you can’t find diet)
Preparation Instructions
1. Spray a large roasting pan with non-stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic, seasonings, jam and lemon juice. Pour cola over and around brisket. Marinate for an hour at room temperature or overnight in the refrigerator.
2. Preheat oven to 325°F. Cook covered. Allow 45 minutes per lb. as the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally. Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat which congeals on the surface. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.
Yield: 12 servings. Reheats and/or freezes well.
The recipe comes from Healthy Helpings by Norene Gilletz (formerly published as MealLeaniYumm!)
April 8, 2014 | Posted in:
Apple & Apricot Kugel for Passover
With Passover fast approaching, we thought we should ask our friend Norene Gilletz of Gourmania.com for some traditional recipes. She suggested this apple Kugel and I’m glad to report that it’s simply delicious. 
Ingredients
6 eggs, beaten
1/2 c sugar
6 apples, peeled and grated
1/4 cup matzo meal
juice of 1 lemon
1 c dried apricots, cut up
2 tbsp sugar mixed with 1/2 tsp cinnamon
Preparation Instructions
Preheat oven to 350F.
In a large mixing bowl, combine eggs with sugar, mix well. Add apples, matzo meal and lemon juice. Mix until smooth. Soak apricots in hot water for 5 minutes, then drain.
Spray a 7×11 pyrex casserole dish (Virginie’s note: I used individual ramekins, baked them for 45 minutes) with non-stick spray. Spread half of the mixture on the pan. Add the apricots in a single layer over the batter. Top with remaining apple mixture. Spread evenly. Sprinkle cinnamon with sugar mixture. Bake for about an hour, until golden.
This recipe comes from Healthy Helpings by Norene Gilletz (formerly published as MealLeaniYumm!)
Note
. If you are not making this for passover, or are not jewish and can mix dairy with your meal, try it with a vanilla custard sauce. It’s divine!