MMMMM-------------------HONEY-AND-SPICE GLAZE------------------------
2 md Lemons
1/2 c Honey
2 tb Mixed pickling spice; crushed
2 ts Salt
MMMMM--------------------APPLE-MUSTARD GLAZE-------------------------
11 oz Pkg apple jelly
1/3 c Dry white wine
3 tb Green onions; minced
3 tb Prepared mustard
1 1/2 ts Salt
3/4 ts Curry powder
1/2 ts Cracked pepper
MMMMM-----------------------APRICOT GLAZE----------------------------
17 oz Can apricot halves; drained
2 tb Sugar
2 tb Salad oil
2 tb White vinegar
1 ts Salt
1/4 ts Ground cloves
In 5- to 8-qt 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 F. 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:
Remove peel from 2 lemons; trim off as much white membrane as
possible. Cut peel lengthwise into thin strips. From lemon, squeeze
3 tb juice.
In 1-qt saucepan over medium heat, cook lemon peel and juice,
honey, mixed pickling spice, and salt about 5 minutes.
Apple-Mustard Glaze:
In 1-qt 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:
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.
