Ingredients
- Boneless Beef Brisket
- Onion
- Garlic
- Cloves
- Water
- Apple Jelly
- Dry White Wine
- Dijon Mustard
- Green Onions
- Salt
- Black Peppercorns
- Curry Powder
- Parsley
- Tomatoes
Instructions
- 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