FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BRISKET & FLANK STEAK >>>>> >  Brisket, Apple Glazed Corned Beef

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

APPLE GLAZED CORNED BEEF BRISKET

Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Makes 10 servings.

INGREDIENTS

    BRISKET:
    • 1 corned beef brisket (4 pounds)
    • 1 large onion, peeled and halved
    • 1 large clove garlic, halved
    • 8 whole cloves

    GLAZE:
    • 1 cup apple jelly
    • 4 tablespoons Dijon-style mustard
    • 4 tablespoons brown sugar
    • 2 tablespoons apple brandy

    APPLE GARNISH:
    • 6 cooking apples
    • 8 tablespoons butter, divided
    • 1/2 cup brown sugar
    • 2/3 cup apple brandy
    • 1/8 teaspoon grated nutmeg


DIRECTIONS

For brisket and glaze:
Preheat the oven to 350°F.

Place the beef brisket in a large pot and cover with boiling water. Add the onion, garlic, and cloves. Bring to a full boil, then lower the heat. Simmer slowly, partially covered, for about 3 hours, or until very tender when tested with a fork.

Meanwhile, mix the glaze ingredients together and set aside.

When the meat is done, remove it from the pot and drain.

Place the meat in an ovenproof serving dish and pour the glaze over the top to coat thoroughly.

Bake for 30 minutes, or until the glaze is nicely browned.
 

For apple garnish:
Peel and core the apples. Slice crosswise into 1/4-inch rings.

Melt 2 tablespoons of the butter in a large skillet and add a single layer of apple slices; saute until browned, about 5 minutes. With a slotted spoon, transfer the apples to a bowl. Repeat until all the apples are cooked, adding butter as needed.

Add the brown sugar to the butter remaining in the skillet and stir until it dissolves. Add the apple brandy and nutmeg, and bring to a boil. Boil for 5 minutes, stirring constantly.

Return the apples to the skillet, reduce heat, and simmer for another 5 minutes, or until the apples are heated through. Keep warm.

Remove the meat from the oven and place on a heated platter.

Garnish with apple rings and sauce.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages