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  • January 2010
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Apple Butter Spiced Brisket

I made this on Sunday for a family dinner and it was a major hit. It takes a LONG time but the outcome is worth it. The left overs have a tendency to be dry so if you don’t have 5+ guests I would get a much smaller piece of meat. Predictably it will still take just as long to cook.


  • 4.5lb Beef Brisket (specifically ask your groceries butcher)
  • 1 Small Onion
  • 8 Whole Cloves
  • 1 Clove Garlic, halved (I used 5)
  • 1 c. Apple Butter
  • 1/2 c. Dry White Wine
  • 3 tbls. Prepared Mustard (regular or spicy, I used Hellmans Yellow)
  • 2 tbls. Green Onion (Minced, slap chop it!)
  • 1.5 tsp Salt
  • 1/2 tsp Curry Powder
  • 1/2 tsp Pepper


  • Place brisket, onion, cloves and garlic in a large Dutch Oven (I don’t have a Dutch Oven so I used a large stock pot); add water to cover. Bring to a boil. Cover, reduce heat, and simmer for 2.5-3 hours (I simmered for 2.5). Remove beef from pot; place in a roasting pan.
  • Combine apple butter and remaining ingredients in a saucepan. Simmer over medium heat for 3-4 minutes, stirring occasionally. Brush 1/2 cup of mixture over brisket. Bake, uncovered, at 325 for 30 minutes, basting several times with remaining apple butter.
  • Slice on serving plate. Serves 8-10

The apple butter mixture is very thick. I just spread it on the top of the beef and didn’t worry about the sides or underneath.

If the meat does not lay flat in the stock pot or dutch oven, don’t worry about it. Because of the water the beef will not burn. When you lay it in the roasting pan it may keep its slightly curled shape, again not a big deal I just sliced accordingly. Just make sure when basting with the apple butter that it does not collect in the middle, spread it out, it’s thick enough to stay put.


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