Dijon Glazed Corned Beef
- 2 1/2 lb. Corned beef brisket, to 3 1/2
- 2 t Dijon-style
- 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.
- In a cup,
combine honey, defrosted orange juice concentrate and mustard and set
- 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.
St Patrick's Day Recipes