Shelly's Recipe

GLAZED BARBECUED BEEF BRISKET

Category: Brisket/Cornbeef

4 lb Beef brisket Water

Honey and Spice Glaze
2 lemons,medium-size
1/2 cup honey
2 tbsp mixed pickling spice,crushed
2 tsp salt

Apple Mustard Glaze
1 (11oz) jar Apple jelly
1/3 cup dry white wine
3 tbsp green onions, minced
3 tbsp prepared mustard
1 1/2 tsp salt
3/4 tsp curry powder
1/2 tsp cracked pepper

Apricot Glaze
1 (17oz) can Apricot halves, drained
2 tbsp sugar, salad oil and white vinegar
1 tsp salt
1/4 tsp ground cloves

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. 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. 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 Remove peel from 2 lemons; trim off as much white membrane as possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tbsp juice. 2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt aboput 5 minutes.

APPLE-MUSTARD GLAZE 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 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.