Apple Glazed Beef Brisket Recipe

Ingredients for Apple Glazed Beef Brisket

• Boneless Beef Brisket
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon whole cloves
• 4 cups water
• 1 cup apple jelly
• Dry White Wine
• Dijon Mustard
• 2 green onions, finely chopped
• 1 teaspoon salt
• Black Peppercorns
• 1/2 teaspoon curry powder
• Fresh parsley, for garnish
• Tomatoes

How to Make Apple Glazed Beef Brisket

1. Season the brisket generously with salt and pepper.
2. In a large Dutch oven or pot, brown the brisket on all sides over medium-high heat.
3. Add the chopped onion, minced garlic, and whole cloves to the pot. Cook until softened, about 5 minutes.
4. Pour in 4 cups of water, ensuring the brisket is mostly submerged.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 1/2 to 3 hours, or until the brisket is fork-tender.
6. Carefully remove the brisket from the pot and let it cool slightly. Once cool enough to handle, drain the cooking liquid and refrigerate the brisket for at least 2 hours, or up to 24 hours.
7. While the brisket is cooling, prepare the glaze: In a small saucepan, combine the apple jelly, red wine, Dijon mustard, chopped green onions, salt, peppercorns, and curry powder. Cook over low heat, stirring frequently, until the jelly is melted and the glaze is smooth.
8. Preheat oven to 325°F (160°C). Place the chilled brisket in a shallow roasting pan.
9. Brush the brisket generously with the apple glaze.
10. Roast for 45 minutes, basting with the glaze every 15 minutes, until the brisket is heated through and the glaze is caramelized.
11. Alternatively, grill the brisket over medium heat for 30 minutes, basting frequently with the glaze. Use indirect heat if possible to avoid burning the glaze.
12. Remove the brisket from the oven or grill and let it rest for 10 minutes before slicing.
13. Place the brisket on a heated serving platter, garnish with fresh parsley and tomato roses (if using), and carve into thin slices. Serve with the remaining glaze.