Yield: 8 Servings
|4 pounds||Boneless beef brisket|
|2||Cloves garlic; halved|
|Water to cover|
|10 ounces||Jar apple jelly|
|½ cup||Dry white wine|
|3 tablespoons||Dijon mustard; or spicy brown|
|3 tablespoons||Minced green onions|
|¾ teaspoon||Cracked black pepper|
|¾ teaspoon||Curry powder|
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 2½ 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@...> on Mar 17, 1998