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Glazed Barbecued Beef Brisket

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Recipe

 

Yield

10 servings

Prep

1 hrs

Cook

4 hrs

Ready

6 hrs
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
1.8 kg beef brisket
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1 x water
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Honeyandspice glaze
2 each lemons
medium-size
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118 ml honey
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3E+1 ml pickling spices
crushed
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1E+1 ml salt
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Applemustard glaze
1 package apple jelly
11 ounce
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79 ml white wine
dry
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45 ml scallions, spring or green onions
minced
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45 ml prepared mustard
repared
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7.5 ml salt
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3.8 ml curry powder
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2.5 ml black pepper
racked
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Apricot glaze
1 can apricot halves, canned
rained (17oz)
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3E+1 ml sugar
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3E+1 ml vegetable oil
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3E+1 ml white vinegar
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5 ml salt
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1.3 ml cloves
ground
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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 Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 72765% 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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