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


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


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

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

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


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.


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