Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apple Beef Brisket Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 8

1 Beef brisket, 4 to 5 lb
Trimmed of fat
1 Yellow onion, peeled and
2 Cloves garlic, chopped
10 Cloves garlic, whole
10 Ounce(s) Jar apple jelly
1/2 Cup(s) Dry white wine
3 Tablespoon(s) Dijon mustard
2 Green onions, chopped
about 1/4 cup
1/2 Teaspoon(s) Salt
3/4 Teaspoon(s) Freshly ground black pepper
3/4 Teaspoon(s) Curry powder
1 Cup(s) Apple juice
1/4 Cup(s) Parsley, chopped for
Place brisket, the yellow onion, chopped garlic and garlic cloves in a
large Dutch oven. Add water to cover and bring to a boil. Reduce
heat, cover and simmer 2 1/2 hours or until the brisket is tender.
Drain brisket. (If you wish, you could keep the brisket covered with
the cooking liquid and refrigerate it overnight. This will help
prepare for the next day.) In a small saucepan, mix together the apple
jelly, wine, mustard, green onions, salt, pepper, and curry powder.
Heat until the jelly melts. Place brisket in a shallow roasting pan
and brush some of the jelly mixture over the top. Bake at 325 degrees
F. for 45 minutes, basting 3 or 4 times with the remaining jelly
mixture. Remove the meat to a platter to keep warm. Place the pan
over 2 burners and add apple juice, stirring to scrape up browned bits
on bottom of pan. Bring to a boil over medium-high heat. Boil,
stirring, until slightly thickened and reduced by about half. Pour
into a gravy boat. Slice meat and garnish with the parsley. Serve with
gravy. Makes 8 servings Per 4-oz cooked meat with 3 tablespoons
gravy: 396 calories, 33 g pro, 30 g car, 15 g fat, 105 mg chol, 295 mg
sod. Source: Woman's Day Magazine. Shared and MM by Judi M. Phelps. or From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 470
Calories From Fat: 232
Total Fat: 25.7g
Cholesterol: 91.9mg
Sodium: 2316.3mg
Potassium: 609.2mg
Carbohydrates: 31g
Fiber: <1g
Sugar: 4.8g
Protein: 25.8g

Scale this recipe to Servings [?]