Glazed Barbecued Beef Brisket Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef brisket,
Water,
HONEY-AND-SPICE GLAZE
2: Lemons, medium-size
1/2 cup: Honey,
2 tbsp: Mixed pickling spice, crushed
2 tsp: Salt,
APPLE-MUSTARD GLAZE
1 package: Apple jelly, 11oz
1/3 cup: White wine, dry
3 tbsp: Green onions, minced
3 tbsp: Mustard, prepared
1 1/2 tsp: Salt,
3/4 tsp: Curry powder,
1/2 tsp: Pepper, cracked
APRICOT GLAZE
1 can: Apricot halves,drained, 17oz
2 tbsp: Sugar,
2 tbsp: Salad oil,
2 tbsp: White vinegar,
1 tsp: Salt,
1/4 tsp: Cloves, ground
Directions:
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 35F. 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.
Source from luhu.jp
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 35F. 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.
Source from luhu.jp
Tags
Beef