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Glazed Barbecued Beef Brisket

 

26

Yield

10

servings

Prep

1

hrs

Cook

4

hrs

Ready

6

hrs

Trans-fat Free
 

Ingredients

4 pounds beef brisket
1 x water
*
Honeyandspice glaze
2 each lemons
medium-size
½ cup honey
2 tablespoons pickling spices
crushed
*
2 teaspoons salt
Applemustard glaze
1 package apple jelly
11 ounce
*
cup white wine
dry
*
3 tablespoons scallions, spring or green onions
minced
3 tablespoons prepared mustard
repared
1 ½ teaspoons salt
¾ teaspoon curry powder
½ teaspoon black pepper
racked
Apricot glaze
1 can apricot halves, canned
rained (17oz)
*
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons white vinegar
1 teaspoon salt
¼ teaspoon cloves
ground
*

Directions

  1. In 5- to 8-quart saucepot over high heat, heat brisket and 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 350℉ (180℃). Meanwhile, prepare one of the glazes. Place brisket in 13x9 inch baking pan; bake 45 minutes or until meat is heated through, brushing occasionally with glaze. *** HONEY-AND-SPICE GLAZE ***
  4. 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.
  5. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt aboput 5 minutes. *** APPLE-MUSTARD GLAZE ***
  6. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 72765% of calories from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 1241mg 52%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 90g
Vitamin A 1% Vitamin C 16%
Calcium 3% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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