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| 1 | 5 lb. boneless beef brisket |
| 1 mittel | onion quartered |
| 2 gross | cloves garlic halved |
| 10 | cloves whole |
| | water |
| 1 | 10 ounce jar apple jelly |
| 1/3 Tasse | white wine dry |
| 3 Esslöffel | Dijon style or spicy brown mustard |
| 3 Esslöffel | Minced green onions, incl. tops |
| 1 1/2 Teelöffel | salt |
| | peppercorns |
| 3/4 Teelöffel | curry powder |
| | parsley |
| | Tomato roses |
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Place brisket, onion, garlic and cloves in large Dutch oven. Add water to cover. Bring to a boil. Reduce heat. Cover and simmer 2 1/2 - 3 hours or until tender. Drain brisket. cover and refrigerate up to 24 hours.
To prepare glaze, combine jelly, wine, mustard, onions, salt, peppercorns and curry powder in small saucepan and heat until jelly melts, stirring occasionally. Place brisket in shallow roasting pan. Brush with glaze and roast in 325°F oven for 45 minutes, basing frequently with glaze. Place brisket on heated serving platter and garnish with parsley and tomato roses. Carve brisket into thin slices and serve with remaining glaze. Yield: 8 Typed in MMformat by cjhartlin@msn. Com
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