Here you go:

APPLE BEEF BRISKET

1 beef brisket, 4-5 pounds, trimmed of fat
1 large yellow onion, peeled and quartered
2 large cloves garlic, peeled and chopped
10 cloves garlic, whole
1 jar (10 ounces) apple jelly
1/4 cup dry white wine
3 Tbsp. Dijon mustard (Grey Poupon is fine)
2 green onions, chopped
1/2 tsp. salt
3/4 tsp. freshly ground black pepper
3/4 tsp. curry powder
1 cup apple juice
1/4 cup chopped parsley, for garnish

Place the brisket, onion, chopped garlic and garlic cloves in a large Dutch oven. Add water to cover and bring to a boil. Reduce heat, cover, and simer 2-1/2 hours or until the brisket is tender. Drain brisket. (If you wish, you can keep the brisket covered with the water and refrigerate it overnight. This will help prepare for the next day.)

In a small saucepan, mix together the apple jelly, wine, mustard, green onions, salt, pepper and curry powder. Heat until the jelly melts. (This can be done in your microwave in just minutes.)

Place brisket in a shallow roasting pan and brush some of the jelly mixture over the top. Bake at 325 degrees for 45 minutes, basting 3 or 4 times with the remaining jelly mixture.

Remove the meat to a platter to keep warm. Place the pan on a hot burner and deglaze with the apple juice. Reduce the juice for a moment and place in a gravy boat. Serve alongside the meat.

Slice brisket and serve with parsley garnish.