Dijon-glazed corned beef
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Corned beef brisket, to |
| 3½ | pounds | Same |
| 2 | teaspoons | Dijon-style mustard |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Orange juice concentrate |
| Water | ||
Directions
In Dutch oven, cover corned beef brisket with water. Cover Dutch oven tightly and simmer 2½ to 3 ½ hours or until tender. In cup, combine honey, defrosted orange juice concentrate and mustard and set aside. Remove brisket from cooking kiquid; trim fat from outer surface, if necessary. Position oven rack so that brisket on broiler pan rack is 3 to 4 inches from heat source. Brush glaze over brisket; broil 2 to 3 minutes or until glaze begins to caramelize. Carve brisket diagonally across the grain into thin slices.