The weekend is the perfect time to turn on the oven and begin a beautiful Slow-Roasted Pork Brisket with Onions and Apples. It’s fall-like flavors will melt in your mouth and set the mood for a spendid evening.
There’s something magical about being able to take a cut of meat and sprinkle it with some dried seasonings, pop it into a low oven to cook for several hours. The succulent aroma permeates gently around the kitchen, slow at first, but then picks up as the hours progress. Even if you’re not quite ready for dinnertime to happen, suddenly you’re starved with anticipation, and ready to dig into what is in that oven.
Pork Brisket is a unique cut of meat that is available from butchershops. Porter Road based in Nashville, Tennessee has some delicious varieties of meat and handcrafted quality products. A pork brisket cooks just like a beef brisket, and has savory flavors that pair so nicely with apples and onions. Cooking a brisket low and slow is definitely the best way to prepare this particular cut, less marbled (not as fatty as a shoulder cut), and much leaner. It’s also one of the tastiest cuts because of this superb balance, and one of the easiest pieces of meat to roast in an oven. The pork tenderizes slowly and the sweet and savory condiments melt with tender graces, and are best served alongside. Saturday or Sunday supper will now be a special affair with the family, especially with a brisket like this one.
1 1/4 pound pork brisket, beef can be substituted
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 apples, cored and sliced into quarters
2 small onions, peeled and quartered
1 cup apple juice, broth or water
- Preheat oven to 300 degrees. Remove brisket from any packaging and pat dry with paper towels. In a small bowl, add paprika, onion powder, salt and pepper, stir. Rub spice mixture into brisket on both sides. Place in a oven-safe roasting pan.
- Place apples and onions around brisket and pour apple juice around meat. Cover with foil and roast in the oven for 2 – 2 1/4 hours, or until fork tender.
- Remove pan from oven and remove foil. Let brisket rest on cutting board covered with foil for 5 minutes before slicing.
- Serve sliced pork with roasted apples and onions, along with any juices from pan. Enjoy!