-JUDI M. PHELPS
1 Beef brisket (4 to 5 lb)
-trimmed of fat
1 large Yellow onion, peeled and
-quartered
2 large Cloves garlic, chopped
10 Cloves garlic, whole
10 oz Jar apple jelly
1/2 cup Dry white wine
3 tbsp Dijon mustard
2 large Green onions, chopped
-about 1/4 cup
1/2 tsp
A Recipe for
Apple Beef Brisket
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This Recipe for Apple Beef Brisket is one of thousands in the Recipes-to-go Beef Cookbook.
There is no such thing as a little garlic. |
| A. Baer |
If you enjoy this Apple Beef Brisket Recipe - you should enjoy the recipe collections you can find on the websites below:
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
My favorite animal is steak. |
| Fran Lebowitz |
This is a recipe for Apple Beef Brisket from the recipe cookbook of Recipes-to-go (Beef)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
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 rump 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. jphelps@shell.portal.com or
jphelps@best.com
Serves: 8
Apple Beef Brisket Recipe brought to you by Recipes To-Go