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1
In 5- to 8-quart saucepot over high heat, heat brisket and Reduce heat to low; cover and simmer 2 to 2 1/2 hours, until meat is fork-tender.
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2
Remove meat to plate; cover and refrigerate.
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3
About 1 hour before serving, prepare outdoor grill for barbecuing.
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4
Meanwhile, prepare one of the glazes.
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5
Place brisket on grill over medium-low heat; cook 30 minutes or until heated through, brushing with glaze and turning occasionally.
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6
TO BAKE IN OVEN: Early in day or day ahead, precook beef brisket as above.
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7
About 1 hour before serving, preheat oven to 350F (180C).
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8
Meanwhile, prepare one of the glazes.
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9
Place brisket in 13x9 inch baking pan; bake 45 minutes or until meat is heated through, brushing occasionally with glaze.
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10
*** HONEY-AND-SPICE GLAZE ***
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11
Remove peel from 2 lemons; trim off as much white membrane as possible.
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12
Cut peel lengthwise into thin strips.
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13
From lemon, squeeze 3 tablespoon juice.
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14
In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt aboput 5 minutes.
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15
*** APPLE-MUSTARD GLAZE ***
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16
In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors.
