3 lb beef brisket
1 tsp. salt
3/4 tsp. crushed dried rosemary
1/2 tsp. pepper
2 tbsp. oil
2 onions, sliced
2 minced garlic cloves
1/3 cup apple juice
1 (14 1/2 oz can) fat-free beef broth
2 apples, cored, cut into 8 wedges
2 tbsp. honey
2 tbsp. apple cider vinegar

Sprinkle brisket with 3/4 teaspoon salt, rosemary and pepper.

In a large Dutch oven, heat oil over medium-high heat. Add brisket, brown well. 3-4 minutes per side. Remove from pot. Add onion and garlic to pot, cook, stirring, until golden. Add apple juice.

Cook until reduced by half. Add broth and brisket. Place parchment paper directly on brisket. Cook on medium-low heat, covered, until brisket is very tender, about 3 hours, adding apples during last 45 minutes. Transfer brisket and apples to serving platter, keep warm.

On medium-high heat, bring sauce to boil. Stir in honey, vinegar and remaining salt. Cook until thickened, about 15 minutes.

Serve sauce with brisket and apples.

Submitted by: Sherry Monfils