Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Boneless beef brisket |
| 1 | Onion; quartered |
| 2 | Cloves garlic; halved |
| 10 | Whole cloves |
| 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 |
| 1½ teaspoon | Salt |
| 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