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Print this Recipe    Brisket 21

Brisket

8 cups water
2 large onions, quartered
1 cinnamon stick
1/2 teaspoon whole cloves
1 teaspoon salt
4 to 5-pound beef brisket
1 1/2 cups firmly packed light brown sugar
1/2 cup apple juice
1/3 cup prepared yellow mustard

In a large pot, combine the water, onions, cinnamon stick, cloves,
and salt over high heat. Add the brisket and bring to a boil. Reduce
the heat to medium, cover, and cook for 2 to 2 1/2 hours, or until
the brisket is fork-tender. Preheat the broiler. Remove the brisket
from the pot and place in a roasting pan that has been lined with
aluminum foil and coated with nonstick cooking spray. In a
medium-sized bowl, combine the brown sugar, apple juice, and mustard;
mix well. Coat the brisket with the brown sugar mixture and broil
for 3 to 5 minutes, or until the sugar melts and the mixture is
bubbly. Slice across the grain and serve with the sauce from the
pan.

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