4 lb Beef brisket
Water —————————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 13×9″ 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.