Apple Beef Brisket
| Yield: | 8 Servings |
| Categories: | Beef, Meats |
| -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 |
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