| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Pot roasts |
8 |
Servings |
INGREDIENTS
| 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 |
c |
Dry white wine |
| 3 |
tb |
Dijon mustard; or spicy brown |
| 3 |
tb |
Minced green onions |
| 1 1/2 |
ts |
Salt |
| 3/4 |
ts |
Cracked black pepper |
| 3/4 |
ts |
Curry powder |
INSTRUCTIONS
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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