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Apple-Glazed Beef Brisket
Vicki Wadlington TENNESSEE
Preparation Time: 10 minutes
Cooking Time: 3 hours and 45 minutes
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4 to 5
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pound boneless beef brisket
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1
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medium onion, quartered
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2
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large cloves garlic, halved
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10
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whole cloves
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1
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jar (10 ounces) apple jelly
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1/3
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cup white wine
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3
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tablespoons Dijon-style mustard
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3
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tablespoons minced green onions with tops
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1 1/2
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teaspoons salt
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3/4
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teaspoon cracked black peppercorns
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3/4
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teaspoon curry powder
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Parsley
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Tomato roses
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Place brisket, onion, garlic and cloves in large Dutch oven. Add water to
cover. Bring to a boil, reduce heat, cover and simmer 2 ½ to 3 hours or until
tender. Drain brisket, cover and refrigerate up to 24 hours. To prepare glaze,
combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder
in small saucepan and heat until jelly melts, stirring occasionally. Place
brisket in shallow roasting pan. Brush with glaze and heat in 325° oven* 45
minutes, basting frequently with glaze. Place brisket on heated serving platter
and garnish with parsley and tomato roses. Carve brisket into thin slices and
serve with remaining glaze. 8 servings
*Brisket may also be heated on charcoal grill 30 minutes; baste often with the
glaze.
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