Categories: Beef, Irish, Untested
Yield: 8 servings

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. 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.

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