Apple Beef Brisket Recipe

Ingredients

1 beef brisket (4 to 5 lb), trimmed of fat
1 large yellow onion, peeled and quartered
2 large cloves garlic, chopped
10 cloves garlic, whole
10 oz jar apple jelly
1/2 cup dry white wine
3 tbsp dijon mustard
2 large green onions, chopped about 1/4 cup
1/2 tsp ; salt
3/4 tsp freshly ground black pepper
3/4 tsp curry powder
1 cup apple juice
1/4 cup parsley, chopped, for garnish


Directions

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


Servings: 8 servings

 

 

Apple Beef Brisket Recipe brought to you by Recipe Ideas


Categories: Apple; Beef; Dutch Oven; Fruit; Meat


The History of Recipes

Written cooking instructions as a concept can be observed back into history, in truth as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, generally, these old cook books were just very basic hieroglyphic instructions for meal preparation.

In an interesting twist, the most ancient recipe in existence, according to food historians is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful.

As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the ancient Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example thyme, rue and parsley.

Moving our culinary historical trip onwards, there are a couple of interesting cookery books which were published in the 1300s - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that is popular today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of that period.

In the 15th century, the Crusaders brought back many new foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an eruption in recipe manuscripts, many of which are now in academic collections.

Over the next few hundred years, the wealthy families of the West tried to serve the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing the recipes of their peers.

When we get to the 1900s, cooking books were increasing in popularity mostly as a result of more people being able to read, more spare time and having more money to spend.

The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books.

Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on sites such as this.

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