Title: Dijon-Glazed Corned Beef
Categories: Beef Irish Blank
Yield: 8 Servings
| 2 1/2 | lb | Corned beef brisket, to |
| 3 1/2 | lb | Same |
| 2 | ts | Dijon-style mustard |
| 2 | tb | Honey |
| 1 | tb | Orange juice concentrate |
| | | Water |
In Dutch oven, cover corned beef brisket with water. Cover Dutch oven
tightly and simmer 2 1/2 to 3 1/2 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.