Name: Apple Beef Brisket
Ingredients: -JUDI M. PHELPS; 1 Beef brisket (4 to 5 lb); trimmed of fat; 1 lg Yellow onion; peeled and quartered; 2 lg Cloves garlic; chopped; 10 Cloves garlic; whole; 10 oz Jar apple jelly; 1/2 c Dry white wine; 3 tb Dijon mustard; 2 lg Green onions; chopped about 1/4 cup; 1/2 ts ;salt; 3/4 ts Freshly ground black pepper; 3/4 ts Curry powder; 1 c Apple juice; 1/4 c Parsley; chopped, for garnish

So men, what is your role? Not easy, but simple to understand! Just love your wife as much as Jesus loves the church. Christ’s love for the church is the model for us. So here is what comes to mind when I consider Christ’s love for the church. Jesus Christ, God Almighty in the flesh – fully God, without sin, worshiped continually by the angels in heaven. Yet at a point of time, motivated solely by obedience to the Father and love for hell-bound rebels, He would leave the glory of heaven, become man and live among us – the Creator becoming one with His creation. And rather than receiving the praise and acceptance He deserved, the very people He came to love would reject Him. His closest would deny and betray Him. His enemies would mock, reject, threaten and torture Him on a cross. The Son of God would die a physically, emotionally and spiritually horrifying death. All of it done that He might forgive our sins, call the church to Himself, present her to the Father without fault and enjoy an intimate spiritual marriage with us for all of eternity. That's the spirit of how we are to love our wives.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Beef, Meats	8	Servings

INGREDIENTS

		-JUDI M. PHELPS
1		Beef brisket (4 to 5 lb); trimmed of fat
1	lg	Yellow onion; peeled and quartered
2	lg	Cloves garlic; chopped
10		Cloves garlic; whole
10	oz	Jar apple jelly
1/2	c	Dry white wine
3	tb	Dijon mustard
2	lg	Green onions; chopped about 1/4 cup
1/2	ts	;salt
3/4	ts	Freshly ground black pepper
3/4	ts	Curry powder
1	c	Apple juice
1/4	c	Parsley; chopped, for garnish

INSTRUCTIONS

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 2 1/2 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. [email protected] or
[email protected]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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“The art of love is God at work through you. #Wilferd A. Peterson”