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Apple-Glazed Beef Brisket Recipe

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My mother-in-law shared this wonderful recipe with me. Of all the recipes I give out, this is the most requested.
TOTAL TIME: Prep: 20 min. + chilling Cook: 2 hour 55 min.
MAKES:3-4 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 2 hour 55 min.
MAKES: 3-4 servings

Ingredients

  • 1 fresh beef brisket (1 to 1-1/4 pounds)
  • 1 tablespoon vegetable oil
  • 1 small onion, quartered
  • 1 garlic clove, halved
  • 2 whole cloves
  • 1-1/2 cups water
  • 1/3 cup apple jelly
  • 2 tablespoons white wine or white grape juice
  • 1 teaspoon minced green onion
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon curry powder

Nutritional Facts

1 serving equals 256 calories, 8 g fat (2 g saturated fat), 48 mg cholesterol, 209 mg sodium, 20 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Directions

  1. In a large skillet, brown meat in oil on both sides; drain. Add the onion, garlic, whole cloves and water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Drain and discard pan juices. Cover and refrigerate meat for at least 2 hours.
  2. In a saucepan, combine the apple jelly, wine or juice, green onion, mustard, salt, pepper and curry powder. Cook and stir until jelly is melted. Place meat in a greased foil-lined 11-in. x 7-in. baking dish. Pour half of sauce over meat. Bake, uncovered, at 325° for 25-30 minutes or until meat is heated through and glazed, basting several times Serve with remaining sauce. Yield: 3-4 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Apple-Glazed Beef Brisket in Cooking for One or Two Cookbook 2003, p142

Nutritional Facts

1 serving equals 256 calories, 8 g fat (2 g saturated fat), 48 mg cholesterol, 209 mg sodium, 20 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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