Title: Apple beef brisket
 Categories: Beef, Meats
      Yield: 8 Servings
 
           -JUDI M. PHELPS
      1    Beef brisket (4 to 5 lb);
           -trimmed of fat
      1 lg Yellow onion; peeled and
           -quartered
      2 lg Cloves garlic; chopped
     10    Cloves garlic; whole
     10 oz Jar apple jelly
    1/2 c  Dry white wine
      3 tb Dijon mustard
      2 lg Green onions; chopped
           -about 1/4 cup
    1/2 ts ;salt
    3/4 ts Freshly ground black pepper
    3/4 ts Curry powder
      1 c  Apple juice
    1/4 c  Parsley; chopped, for
           -garnish
 
  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 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