Conference turris::cooks

2649.0. "Pepper Brisket" by MEMV01::CARROLL () Wed Oct 03 1990 13:58

From the Worcester Tele. & Gaz.


			HOT PEPPER GLAZED BRISKET

	4 Lbs. beef brisket
	2 Med. onions, coarsely chopped
	1/2 Cup celery leaves
	Water
	1 Cup apple or quince jelly
	1/4 Cup finely chopped red pepper
	2 Tbls. minced canned green chilies
	1/4 Tsp. fresh ground black pepper
	3 - 4 Drops of hot pepper sauce
	1/2 Tsp salt
	


	Trim excess fat off the brisket.

	Place brisket, onions, celery leaves in a 
	larger Dutch oven.

	Add water to cover.

	Bring to a boil then lower heat.

	Cover and simmer 2 1/2 to 3 Hrs. or until brisket
	is tender.

	Preheat the oven to 325 Deg.

	Combine the jelly, chopped red pepper, chilies, pepper
	and pepper sauce in a small pan.

	Heat over med. heat until jelly is melted, stirring
	occasionally, keep warm.

	Drain brisket and place in a shallow roasteing pan.

	Sprinkle with salt and brush on glaze.

	Roast for 20 mins., basting frequently.

	Slice thinly across the grain when serving.