Categories: Main dish
Yield: 10 servings

4 lb Beef brisket

---------------------------HONEY-AND-SPICE GLAZE---------------------------
2 Lemons,medium-size
1/2 c Honey
2 tb Mixed pickling spice,crushed
2 ts Salt

----------------------------APPLE-MUSTARD GLAZE----------------------------
1 pk Apple jelly(11oz)
1/3 c White wine,dry
3 tb Green onions,minced
3 tb Mustard,prepared
1 1/2 ts Salt
3/4 ts Curry powder
1/2 ts Pepper,cracked

-------------------------------APRICOT GLAZE-------------------------------
1 cn Apricot halves,drained(17oz)
2 tb Sugar
2 tb Salad oil
2 tb White vinegar
1 ts Salt
1/4 ts Cloves,ground

1. In 5- to 8-quart 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.
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 35'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
1. 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.
2. In 1-quart saucepan over medium heat, cook lemon peel and juice,
honey, mixed pickling spice, and salt aboput 5 minutes.
1. 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.
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.

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