| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats, Holidays, Newspaper | 6 | Servings |
INGREDIENTS
| 3 1/2 | lb | Corned beef brisket |
| Water | ||
| 2 | tb | Honey |
| 1 | tb | Frozen orange juice concentrate, thawed |
| 2 | ts | Dijon-styled mustard |
INSTRUCTIONS
FOR THE GLAZE In Dutch oven, place corned beef brisket and add water to cover. Bring to a boil; reduce heat to low. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until tender. Combine glaze ingredients; set aside. Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Place brisket on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until brisket is glazed. Carve brisket diagonally across the grain into thin slices; serve with Savory Cabbage with Red Potatoes and Soda Bread for St. Patrick's Day. Makes 6 servings. Per serving: 417 cal., 32 g pro., 27 g carbo., 20 g fat, 4.2 mg iron, 262 mg sodium, 111 mg chol. Typed by R. Thompson Source: National Cattlemen's Beef Association; The News-Enterprise. Posted to MM-Recipes Digest V4 #9 by maintech@ne.infi.net on Mar 09, 99
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