Glazed barbecued beef brisket

10 servings

Ingredients

Quantity Ingredient
4 pounds Beef brisket
Water
2 Lemons,medium-size
½ cup Honey
2 tablespoons Mixed pickling spice,crushed
2 teaspoons Salt
1 pack Apple jelly(11oz)
⅓ cup White wine,dry
3 tablespoons Green onions,minced
3 tablespoons Mustard,prepared
1½ teaspoon Salt
¾ teaspoon Curry powder
½ teaspoon Pepper,cracked
1 can Apricot halves,drained(17oz)
2 tablespoons Sugar
2 tablespoons Salad oil
2 tablespoons White vinegar
1 teaspoon Salt
¼ teaspoon Cloves,ground

Directions

HONEY-AND-SPICE GLAZE

APPLE-MUSTARD GLAZE

APRICOT GLAZE

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 2½ 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.

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