| 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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