On a brisket that has the fat trimmed sprinkle generous amounts of:
Salt
Garlic Powder
Pepper
Cover and Bake at 325-350 for 3-5 hours
I seal mine in heavy duty aluminum foil but I'm sure a covered roasting pan would work well too. If your brisket is smaller check it sooner and cook it at the reduced temperature. If your brisket is larger cook it longer. Cooking longer and slower is a good rule with briskets.
Remove from oven and let stand 10 minutes. Then slice it and return it to the pan. Cover with the following glaze and return it to the oven at 300 for 20-30 mins.
Glaze:
I jar Apple Jelly
1/3c Cider Vinegar
3T Dijon Mustard
1 1/2 t. salt
3/4 t. pepper
3/4 curry powder
Place all ingredients in a small saucepan and cook on medium heat until the jelly is melted and all the ingredients are combined. Remove from heat and pour over brisket.
2 comments:
Oh thank you thank you. This is one of those recipes you dream about.
I made this on sunday and didn't have apple jelly so I used my orange marmalade and it was good.
Post a Comment