Lunchbreak: Roasted Brisket and Apple Honey Cake for Rosh Hashanah

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Dan Raskin

Manny’s Deli

1141 S. Jefferson in Chicago’s South Loop Neighborhood



Roasted Brisket

1 brisket flat
1 tablespoon salt
1 teaspoon pepper
2 whole carrots
2 stalks celery
1 whole onion, sliced
3 cup water


Chop vegetables and put in bottom of roasting pan.
Pour water on veggies.
Salt and pepper brisket with fatty side up on top of veggies.
Roast in oven 350 degrees for 3 hours.
Take out and let sit for 1 hour and slice-trim and slice against the grain.
Save juice and strain for gravy.


Apple Honey Cake

6 whole eggs
1 1/3 cup honey
1 cup sugar
½ cup brown sugar
2 cups canola oil
3 teaspoon vanilla
6 cups flour
2 teaspoon baking powder
2 teaspoon baking soda
9 apples diced
2 teaspoon cinnamon
1 ½ teaspoon salt


Beat eggs.
Whisk in honey, sugar, brown sugar, oil, and vanilla.
Add flour, baking soda, baking powder, salt, cinnamon, and apples.
Fill pan 2/3 (any size cake pan, can be round, loaf, muffin.) Depending on the pan size, there will be leftover dough to make additional cakes or muffins.
Bake 325 for 60-70 min.


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