Dijon-glazed Corned Beef

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.

Dijon-glazed Corned Beef printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.