4 lb Beef brisket Water ---------------------------HONEY-AND-SPICE GLAZE--------------------------- 2 Lemons,medium-size 1/2 c Honey 2 tb Mixed pickling spice,crushed 2 ts Salt ----------------------------APPLE-MUSTARD GLAZE---------------------------- 1 pk Apple jelly(11oz) 1/3 c White wine,dry 3 tb Green onions,minced 3 tb Mustard,prepared 1 1/2 ts Salt 3/4 ts Curry powder 1/2 ts Pepper,cracked -------------------------------APRICOT GLAZE------------------------------- 1 cn Apricot halves,drained(17oz) 2 tb Sugar 2 tb Salad oil 2 tb White vinegar 1 ts Salt 1/4 ts Cloves,ground 1. In 5- to 8-quart saucepot over high heat, heat brisket and enough water to cover brisket to boiling. Reduce heat to low; cover and simmer 2 to 2 1/2 hours, until meat is fork-tender. Remove meat to plate; cover and refrigerate. 2. About 1 hour before serving, prepare outdoor grill for barbecuing. Meanwhile, prepare one of the glazes. 3. Place brisket on grill over medium-low heat; cook 30 minutes or until heated through, brushing with glaze and turning occasionally. TO BAKE IN OVEN: Early in day or day ahead, precook beef brisket as above. About 1 hour before serving, preheat oven to 35'F. Meanwhile, prepare one of the glazes. Place brisket in 13x9" baking pan; bake 45 minutes or until meat is heated through, brushing occasionally with glaze. *** HONEY-AND-SPICE GLAZE *** 1. Remove peel from 2 lemons; trim off as much white membrane as possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoon juice. 2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt aboput 5 minutes. *** APPLE-MUSTARD GLAZE *** 1. In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors. *** APRICOT GLAZE *** 1. In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth. Pour into small bowl.
|
