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2 1/2 lb Corned beef brisket, to
3 1/2 lb Same
2 t Dijon-style mustard
2 T Honey
1 T Orange juice concentrate
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. I
n cup, combine honey, defrosted orange juice concentrate and mustard and set aside.
Remove brisket from cooking liquid; 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.