Apple-Glazed Beef Brisket

Makes 4 servings

·         1 (5 lbs) beef brisket, trimmed

·         1 medium onion, cut into quarters

·         2 cloves garlic, cut into halves

·         10 whole cloves

·         1 ¼ cups apple jelly

·         1/3 cup dry white wine or white-wine vinegar

·         3 tablespoon minced green onions

·         3 tablespoons brown mustard

·         ¾ teaspoon cracked black pepper

·         ¾ teaspoon curry powder

·         ½ teaspoon salt

Directions:

1.      Place beef, onion, garlic and cloves in an ovenproof Dutch oven. Add just enough water to cover beef.

2.      Bring beef mixture to a boil. Reduce heat to low. Simmer until beef is tender, about 2 ½ to 3 hours. Drain, discarding onion, garlic and cloves. Return beef to Dutch oven

3.      Preheat the oven to 325^o F.

4.      Combine apple jelly, wine, green onions, brown mustard, black pepper, curry powder and salt in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring frequently. Brush beef with the apple glaze.

5.      Bake beef, basting frequently with apple glaze, for 45 minutes. Cool slightly. Transfer the beef to a heated serving platter. Slice and serve immediately.

Hint: Drain liquid from beef through a cheesecloth to remove onions, garlic and cloves.  

Hearty Navy Bean Soup

Makes 6-8  servings

·         16 oz dried navy beans

·         4 cups chicken broth

·         4 cups water

·         1 ½ to 2 lbs. ham

·         1 cup finely chopped onion

·         1 ½ cups coarsely chopped potatoes

·         1/3 cup ketchup

·         ¼ cup cider vinegar

·         1 tablespoon sugar

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         1 cup coarsely chopped carrot

·         2 tablespoons sliced green onions, optional

Directions:

1.      Sort and rinse navy beans

2.      Combine beans with enough water to cover by 2 inches in a stockpot

3.      Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.

4.      Add chicken broth and 4 cups water to beans. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour

5.      Chop the ham coarsely. Stir ham, chopped onion, potatoes, ketchup, vinegar, sugar, salt and pepper into beans. Add the chopped carrot and mix well.

6.      Bring soup to a boil; Simmer, covered, stirring occasionally, for 30 minutes. Ladle navy bean soup into soup bowls. Sprinkle with green onions, if desired. Serve with corn bread