Side Pannel
Glazed Barbecued Beef Brisket
Glazed Barbecued Beef Brisket
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 4 lb Beef brisket
- Water
Directions
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.
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.
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