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
It is quite possible to follow the history of written cooking instructions back into the far past, at least as far as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these old cook books were just very simple pictorial instructions for meal preparation.
As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, entrees and afters, something we still use today. Additionally, he informs us how the early Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new foods and spices led to a surge in manuscripts on cooking, many of which are kept safe in private collections. By the time we get to the twentieth century, cooking books were in great demand, as a result of increased literacy, leisure time and disposable income. |
We hope you enjoy this Apple Beef Brisket recipe.
