Place brisket in a Dutch oven. Stir together orange juice, applesauce, wine, ketchup and soup mix; add to the pot.

Set in the oven and cook 1 1/2 hours for every 5 pounds of meat, or until the brisket is tender.

Remove the brisket from the oven; let rest for 5 minutes before cutting.

To make a gravy, remove 2 cups of the cooking liquid to a small saucepan. Thicken with cornstarch mixed with 1/4 cup cold water. Heat and stir gravy until thickened, about 2 minutes. Makes 12-14 servings.

8- to 10-pound beef brisket

2 cups orange juice

2 cups applesauce

2 cups red wine

1 cup ketchup

2 packets Lipton onion soup mix

2 tablespoons cornstarch

South Beach Brisket

Horizon International

Combine the spices and salt and rub all over the meat. Store for 24 hours in the refrigerator.

Preheat grill to medium-high.

Let the meat sit at room temperature for 30 minutes while the grill is heating up.

Place the meat on the grill and cook for about 10 minutes per side for medium-rare ( 135°F). When the meat is done, remove it from the grill and let it rest for 10 minutes before slicing.

Slice the meat thin across the grain. Serve with flour tortillas, shredded cheese, sour cream and salsa.

Makes 6-8 servings.

3 tablespoons paprika

1 tablespoon ground cumin

1 tablespoon dry mustard

2 teaspoons ground fennel

2 teaspoons ground black pepper

1 tablespoon kosher salt

2 1/2 pounds loin tip steaks

Flour tortillas, shredded cheese, sour cream and salsa, for serving

Grilled Spice-Rubbed

Loin Tip Steaks

Morton’s of Omaha