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Prep and Cook time: 3 3/4 hours
Makes: 6 servings
Ingredients
2 1/2 to 3 1/2-pound boneless corned beef brisket
Glaze:
1/4 cup apricot preserves
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon coarse grind black pepper
Instructions
1. Place corned beef brisket in Dutch oven; add water to cover. Bring
just to a simmer; do not boil. Cover tightly and simmer 2 1/2 to 3 1/2
hours or until fork-tender.
2. Combine preserves, vinegar, garlic, and pepper in 1-cup glass measure.
Microwave on High 2 to 3 minutes, stirring once.
3. Preheat oven broiler. Remove brisket from water; trim fat. Place on
rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush
top of brisket with glaze; broil 2 to 3 minutes or until glazed. Carve
diagonally across the grain.
