{"id":124,"date":"2013-02-05T13:29:00","date_gmt":"2013-02-05T19:29:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/02\/05\/apple-glazed-beef-brisket-2"},"modified":"2013-02-05T13:29:00","modified_gmt":"2013-02-05T19:29:00","slug":"apple-glazed-beef-brisket-2","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=124","title":{"rendered":"Apple-Glazed Beef Brisket"},"content":{"rendered":"
1 boneless beef brisket (4 to 5 lbs.)<\/span>
1 medium quartered onion<\/span>
2 cloves garlic, halved<\/span>
10 whole cloves<\/span>
water<\/span>
1 ounce apple jelly<\/span>
1\/3 cup dry white wine<\/span>
3 tablespoons Dijon mustard or 3 tablespoons spicy brown mustard<\/span>
3 tablespoons green onions, minced w\/tops<\/span>
1 1\/2 teaspoons salt<\/span>
3\/4 teaspoon cracked black peppercorns<\/span>
3\/4 teaspoon curry powder<\/span>
parsley<\/span><\/span>

<\/span>Directions:<\/span><\/span><\/p>\n
    \n
  1. Place brisket; onion, garlic and cloves in large dutch oven.<\/span><\/li>\n
  2. Add water to cover.<\/span><\/li>\n
  3. Bring to a boil.<\/span><\/li>\n
  4. Reduce heat, cover and simmer 2 1\/2 to 3 hours or until tender.<\/span><\/li>\n
  5. Drain brisket, cover and refrigerate up to 24 hours.<\/span><\/li>\n
  6. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, peppercorns and curry powder in small saucepan and heat until jelly melts, stirring occasionally.<\/span><\/li>\n
  7. Place brisket in shallow roasting pan.<\/span><\/li>\n
  8. Brush with glaze and roast in preheated 325-degree oven 45 minutes, basting frequently with glaze.<\/span><\/li>\n
  9. Place brisket on heated serving platter and garnish with parsley and tomato roses.<\/span><\/li>\n
  10. Carve brisket into thin slices and serve with remaining glaze.<\/span><\/li>\n
  11. Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.<\/span><\/li>\n<\/ol>\n


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