INGREDIENTS:
1 tbsp. flour
3 to 4 lb. beef brisket (first cut) flat half, boneless
1 tsp. salt
1 1/2 c. apple juice
1/4 c. honey
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
2 tbsp. flour
1/4 c. raisins
1 apple, sliced
DIRECTIONS:
Preheat oven to 325 degrees. Shake 1 tablespoon flour in a large size (14×20 inch) Reynolds Oven Cooking Bag and place in 13x9x2 inch baking pan. Prick brisket with fork on both sides; sprinkle with salt. Place brisket, fat side up, in bag.
Combine apple juice, honey and spices; pour over brisket. Close bag with nylon tie; make 6 half inch slits in top. Bake 2 to 2 1/2 hours or until tender.
In medium saucepan, dissolve 2 tablespoons flour in small amount of cooking liquid from bag. Stir in remaining cooking liquid, raisins and apple slices. Bring to a boil. Boil and stir 1-2 minutes to form light gravy. Thinly slice brisket diagonally across grain. Serve with apple raisin gravy. Makes 6 to 8 servings.