Apple Beef Brisket

Recipe Ingredients

1		Beef brisket - (4 to 5 lb), trimmed of fat
1		Yellow onion - peeled and chopped
2		Garlic cloves - chopped
10		Garlic cloves - whole
1		Apple jelly
1/2 cup	118ml	Dry white wine
3 tablespoons	45ml	Dijon mustard
2 tablespoons	30ml	Green onions - chopped (large)
1/2 teaspoon	2.5ml	Salt
3/4 teaspoon	3.8ml	Freshly ground black pepper
3/4 teaspoon	3.8ml	Curry powder
1 cup	237ml	Apple juice
1/4 cup	36g / 1.3oz	Parsley; chopped

Recipe 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 325F 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.

Source:
Madame Chang's Szechuan Cooking

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