"This was in the local paper but it is adapted from the Hadassah Jewish Holiday Cookbook."
2 1/2 cups
apple, peeled, cored, chopped
Preheat oven to 450°F.
Line a roasting pan with heavy duty tin foil, with extra on the sides.
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.