How to make it

  • In a large dutch oven, cover the rinsed brisket with water, add onion, carrot, celery and peppercorns.
  • Simmer until tender, about 4 hours.
  • Meanwhile, mix together the ingredients for the glaze-mustard, horseradish, sugar, vinegar, garlic and jalapeno jelly.
  • Set aside.
  • When the brisket is done, drain and dry thoroughly.
  • Brush with the glaze and put on a oiled hot grill, about 5 inches from the flame.
  • Baste frequently.
  • The meat can also be run under the broiler and glazed a few times as an alternate method of cooking. About five minutes per side under the broiler.
  • Be prepared for the meat to catch fire and blacken, it is okay. Sugar will burn, but that is what tastes so good.
  • To serve, slice thin against the grain.

Reviews & Comments 2

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    " It was excellent "
    dragonwings647 ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Love the glaze here, this recipe sounds sooo goood!
    Was this review helpful? Yes Flag

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