This is a dish we often enjoyed on Sundays as a pleasant change from chicken. The gravy is delicious so have some crusty French bread for dipping. The Brown Rice is a perfect accompaniment.

1 brisket of beef (about 4 pounds). Sprinkle with salt, pepper, garlic powder. Spread meat with 3 tablespoons Dijon mustard and sprinkle with 1/2 cup brown sugar.

3 apples, peeled, cored and sliced into quarters
4 carrots, peeled and cut into thick slices
1 cup canned whole berry cranberry sauce
1 large onion, chopped
1 can (10 1/2 ounces) beef broth
1 cup dry white wine

In a 9xl3-inch baking pan, place roast. Mix together the remaining ingredients and set evenly around the roast. Cover the pan tightly with foil and bake in a 350° oven for about 2 to 2 1/2 hours or until meat is fork tender. Allow meat to cool and then refrigerate. Remove every trace of fat, slice the meat and return it to the pan with the fruit and gravy. To reheat, cover pan with foil and heat in a 350° oven for about 30 to 40 minutes or until heated through. Serve with Brown Rice with Mushrooms and Onions. Serves 6.

2 tablespoons butter
1 clove garlic
1 onion, chopped

1 cup brown rice
2 cans (10 1/2 ounces, each) chicken broth
salt and pepper to taste

1/4 pound mushrooms
1 tablespoon butter

In a saucepan, sauté garlic and onion in butter until onion is transparent. Add the rice, broth and seasonings, cover pan and simmer mixture until rice is tender, about 30 minutes. Sauté mushrooms in butter until tender and toss these into cooked rice. Heat through to serve.