1 (4 to 4 1/2 lb.) beef brisket
1 onion, cut into quarters
1 garlic clove, halved
10 whole cloves
Water
1 (10 oz.) jar apple jelly
1/3 c. dry white wine or ginger ale
3 tbsp. prepared mustard
1 1/2 tsp. salt
3/4 tsp. curry powder
1/2 tsp. cracked pepper

In a 8-quart Dutch oven over high flame heat beef brisket, onion, garlic, cloves and enough water to cover meat to boiling. Reduce flame to low; cover and simmer 2 1/2 to 3 hours until meat is fork tender. Remove to platter; cut off excess fat (this can be boiled on stove).

Preheat gas grill. In small saucepan mix apple jelly, white wine or ginger ale, green onions, mustard, salt, curry powder and pepper. Heat on grill until jelly is melted, stirring occasionally. Place cooked brisket on grill over medium flame setting; grill 30 minutes until heated through, brushing with jelly mixture and turning meat occasionally.

Serve remaining jelly mixture with meat. Yield: 10 to 12 servings. (This can be prepared on stove and brisket baked in oven instead of on grill; however, the grill yields the best flavor.