• Apple Beef Brisket

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    • 1 x Beef brisket (4 to 5 lb), trimmed of fat
    • 1 lrg Yellow onion, peeled and quartered
    • 2 lrg Cloves garlic, minced
    • 10 x Cloves garlic, whole
    • 10 ounce Jar apple jelly
    • 1/2 c. Dry white wine
    • 3 Tbsp. Dijon mustard
    • 2 lrg Green onions, minced about 1/4 c.
    • 1/2 tsp ,salt
    • 3/4 tsp Freshly grnd black pepper
    • 3/4 tsp Curry pwdr
    • 1 c. Apple juice
    • 1/4 c. Parsley, minced, for garnish


    1. Place brisket, the yellow onion, minced garlic and garlic cloves in a large Dutch oven. Add in water to cover and bring to a boil. Reduce heat, cover and simmer 2 1/2 hrs or possibly till the brisket is tender. Drain brisket.
    2. (If you wish, you could keep the brisket covered with the cooking liquid and chill 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 pwdr. Heat till the jelly melts.
    3. Place brisket in a shallow roasting pan and brush some of the jelly mix over the top. Bake at 325 degrees F. for 45 min, basting 3 or possibly 4 times with the remaining jelly mix. Remove the meat to a platter to keep hot. Place the pan over 2 burners and add in apple juice, stirring to scrape up browned bits on bottom of pan. Bring to a boil over medium-high heat.
    4. Boil, stirring, till slightly thickened and reduced by about half. Pour into a gravy boat. Slice meat and garnish with the parsley. Serve with gravy.
    5. Makes 8 servings

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