Saturday, July 30, 2011

Glazed Barbecued Beef Brisket

4 pound beef brisket

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.

About 1 hour before serving, prepare outdoor grill for barbecuing. Meanwhile, prepare one of the glazes.

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 350 degrees. Prepare one of the glazes. Place brisket in 13 x 9-inch baking pan; bake 45 minutes or until meat is heated through, brushing occasionally with glaze.


2 lemons, medium size
1/2 cup honey
2 tablespoons pickling spice, crushed
2 teaspoons salt

Remove peel from 2 lemons; trim off as much white membrane as possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tablespoons of juice.

In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt about 5 minutes.


1 jar (11-ounces) apple jelly
1/3 cup dry white wine
3 tablespoons green onion, minced
3 tablespoons prepared mustard
1-1/2 teaspoons salt
3/4 teaspoon curry powder
1/2 teaspoon cracked black pepper

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.


1 can apricot halves, drained (17-ounces)
2 tablespoons sugar
2 tablespoons salad oil
2 tablespoons white vinegar
1 teaspoon salt
1/4 teaspoons ground cloves

In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt and pepper, and cloves until smooth. Pour into small bowl.