4 lb Boneless beef brisket
1 Onion, quartered
2 Cloves garlic, halved
10 Whole cloves
Water to cover
10 oz Jar apple jelly
1/2 cup Dry white wine
3 tbsp Dijon mustard, or spicy brown
3 tbsp Minced green onions
1 1/2 tsp Salt
3/4 tsp Cracked black pepper
3/4 tsp Curry powder
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Place brisket, onion, garlic and cloves in a large Dutch oven. Add water to cover. Bring to a boil, reduce heat, cover and simmer for 2 1/2 to 3 hours, or until tender. Drain brisket (you may do this part a day in advance). Combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in a small saucepan and heat until the jelly melts, stirring occasionally. Place brisket in a shallow roasting pan and brush with the apple glaze. Place in a 325 degree oven and roast for 45 minutes, basting frequently with the glaze.
Recipe by: National Beef Cook-Off Winner
Posted to TNT Recipes Digest by "Susan Mori" <bonaparte@email.msn.com> on Mar 17, 1998
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