1 (4 to 5 lb.) boneless beef brisket
1 med. onion, quartered
2 lg. garlic cloves, halved
10 whole cloves

GLAZE:

1 (10 oz.) jar apple jelly
1/3 c. dry white wine
3 tbsp. Dijon style OR spicy brown mustard
3 tbsp. minced green onion, including tops
1 1/2 tsp. salt
3/4 tsp. cracked black peppercorns
3/4 tsp. curry powder
Parsley and tomatoes roses for garnish (optional)

Place brisket, onion, garlic and cloves in large Dutch oven. Add water to cover. Bring to a boil. Reduce heat, cover and simmer until tender, 2 1/2 to 3 hours. Drain, cover and refrigerate up to 24 hours.

Prepare glaze in a small saucepan by mixing apple jelly, wine, mustard, green onion, salt, pepper and curry powder. Heat, stirring occasionally, until jelly melts.

Place brisket in a shallow roasting pan. Brush with glaze and roast in preheated 325 degree oven, basting frequently with more glaze, for 45 minutes.

Brisket also can be cooked, basting several times, for 30 minutes over ash-gray coals on a charcoal grill.

To serve, place on a heated platter. Garnish, if desired with fresh parsley springs and roses made by spiraling tomato peel. Slice thinly and serve with remaining glaze.