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 ; salt
3/4 tsp freshly ground black pepper
3/4 tsp curry powder
1 cup apple juice
1/4 cup parsley, chopped, for garnish
A Recipe for
Apple Beef Brisket
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This Recipe for Apple Beef Brisket is one of thousands in the Recipes-to-go Meat Cookbook.
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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If you enjoy this Apple Beef Brisket Recipe - you should enjoy the recipe collections you can find on the websites below:
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This is a recipe for Apple Beef Brisket from the recipe cookbook of Recipes-to-go (Meat)
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
What garlic is to food, insanity is to art. |
| Anonymous |
An empty belly is the best cook. |
| Estonian Proverb |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Food Tip |
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 rump 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