apple beef brisket

Categories
Beef
Meats
Yield
8 Servings
MeasureIngredient
  -JUDI M. PHELPS
Beef brisket (4 to 5 lb); trimmed of fat
1 large Yellow onion; peeled and quartered
2 larges Cloves garlic; chopped
10  Cloves garlic; whole
10 ounces Jar apple jelly
½ cup Dry white wine
3 tablespoons Dijon mustard
2 larges Green onions; chopped about 1/4 cup
½ teaspoon ;salt
¾ teaspoon Freshly ground black pepper
¾ teaspoon Curry powder
1 cup Apple juice
¼ cup Parsley; chopped, for garnish

Place brisket, the yellow onion, chopped garlic and garlic cloves in a large Dutch oven. Add water to cover and bring to a boil. Reduce heat, cover and simmer 2½ hours or until the brisket is tender.

Drain brisket. (If you wish, you could keep the brisket covered with the cooking liquid and refrigerate it overnight. This will help prepare for the next day.) In a small saucepan, mix together the apple jelly, wine, mustard, green onions, salt, pepper, and curry powder. Heat until the jelly melts.

Place brisket in a shallow roasting pan and brush some of the jelly mixture over the top. Bake at 325 degrees F. for 45 minutes, basting 3 or 4 times with the remaining jelly mixture. Remove the meat to a platter to keep warm. Place the pan over 2 burners and add apple juice, stirring to scrape up browned bits on bottom of pan. Bring to a boil over medium-high heat. Boil, stirring, until slightly thickened and reduced by about half. Pour into a gravy boat. Slice meat and garnish with the parsley. Serve with gravy. Makes 8 servings Per 4-oz cooked meat with 3 tablespoons gravy: 396 calories, 33 g pro, 30 g car, 15 g fat, 105 mg chol, 295 mg sod. Source: Woman's Day Magazine.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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