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Place brisket, the yellow onion, chopped garlic and garlic cloves in a
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large Dutch oven. Add water to cover and bring to a boil. Reduce
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heat, cover and simmer 2 1/2 hours or until the brisket is tender.
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Drain brisket. (If you wish, you could keep the brisket covered with
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the cooking liquid and refrigerate it overnight. This will help
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prepare for the next day.) In a small saucepan, mix together the
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apple jelly, wine, mustard, green onions, salt, pepper, and curry
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powder. Heat until the jelly melts.
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Place brisket in a shallow roasting pan and brush some of the jelly
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mixture over the top. Bake at 325 degrees F. for 45 minutes, basting
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3 or 4 times with the remaining jelly mixture. Remove the meat to a
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platter to keep warm. Place the pan over 2 burners and add apple
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juice, stirring to scrape up browned bits on bottom of pan. Bring to
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a boil over medium-high heat. Boil, stirring, until slightly
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thickened and reduced by about half. Pour into a gravy boat. Slice
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meat and garnish with the parsley. Serve with gravy. Makes 8 servings
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Per 4-oz cooked meat with 3 tablespoons gravy: 396 calories, 33 g
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pro, 30 g car, 15 g fat, 105 mg chol, 295 mg sod. Source: Woman's Day
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Magazine.
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Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
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jphelps@best.com
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