4 to 5 lbs. boneless beef brisket
1 med. onion, quartered
2 lg. garlic cloves, halved
10 whole cloves
Water
1 (10 oz.) jar apple jelly
1/3 c. dry white wine
3 tbsp. Dijon-style or spicy brown mustard
3 tbsp. minced green onions, including tops
1 1/2 tsp. salt
3/4 tsp. cracked black peppercorns
3/4 tsp. curry powder
Parsley
Tomato roses

Place brisket, onion, garlic and cloves in large Dutch oven. Add water to cover. Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender. Drain brisket, cover and refrigerate up to 24 hours. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally. Place brisket in shallow roasting pan. Brush with glaze and roast in slow oven (325 degrees) 45 minutes, basting frequently with glaze. Place brisket on heated serving platter and garnish with parsley and tomato roses. Carve brisket into thin slices and serve with remaining glaze. Makes 8 servings. Brisket also may be cooked on charcoal grill for 30 minutes, basting often with glaze.