Yield: 8 Servings
|-JUDI M. PHELPS|
|1||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|
|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@...