Apple Glazed Beef Brisket Recipes

Steps:

• Place brisket; onion, garlic and cloves in large dutch oven.
• Add water to cover.
• Bring to a boil.
• Reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.
• Drain brisket, cover and refrigerate up to 24 hours.
• To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, peppercorns and curry powder in small saucepan and heat until jelly melts, stirring occasionally.
• Place brisket in shallow roasting pan.
• Brush with glaze and roast in preheated 325-degree oven 45 minutes, basting frequently with glaze.
• Place brisket on heated serving platter and garnish with parsley and tomato roses.
• Carve brisket into thin slices and serve with remaining glaze.
• Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.

Steps:

• 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., 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 11x7-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.

Steps:

• In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
• Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
• Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
• Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

Steps:

• Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water.
• Bring to a boil.
• Cover, reduce heat and simmer about 5 hours.
• Internal temperature of corned beef should read 180 to 200 degrees F.
• During cooking period, remove scum that rises to the surface.
• Remove cooked corned beef from juice and place in roasting pans (18 by 24-inches).
• Combine apple juice, soy sauce, Worcestershire sauce, vinegar, mustard and brown sugar.
• Pour equal amounts over meat in roasting pans.
• Place in 350F oven and bake 1 hour, basting every 15 minutes.
• NOTE: 1. After 3 hours cooking, test each piece of meat with a fork to determine the tenderness.
• 2. Because the grain of brisket runs in many directions, turn the piece of meat while carving to insure cutting across the grain.