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CATEGORY CUISINE TAG YIELD
Meats Main dish, Meats 10 Servings

INGREDIENTS

1 Corned beef round*
1 c Beef broth, regular strength
1/4 c Brown sugar, firmly packed
2 T Horseradish, prepared
Dijon mustard

INSTRUCTIONS

~ or center-cut brisket, fat trimmed (3.5 to 4 lb.)  === 1. Rinse meat
well with cool water. Place in a 6- to 8-quart pan  with about 3 quarts
water. Bring to a boil over high heat; drain.  Repeat this step until
the water no longer tastes salty, 1 or 2 more  times. To drained meat,
add water (about 2 quarts) to cover it by  about 1/2". Bring to boiling
on high heat; cover and simmer gently  until meat is very tender when
pierced, about 3 1/2 hours. 2. Drain  beef; put in a 9x13" pan. (If
made ahead, cool, then chill airtight  up until next day. Cover meat
tightly with foil; bake in a 350'F.  oven until hot in center, about 50
minutes; uncover.) 3. In pan used  to simmer beef, mix broth, sugar,
and horseradish. Boil over high  heat until glaze is reduced to 1/2
cup, about 5 minutes; stir often.  (If made ahead, pour into a bowl and
cover; chill up until next day.)  4. Bake hot meat, uncovered, in a
350'F. oven for 20 minutes,  brushing with glaze until all is used.
Broil about 6" from heat until  top browns lightly, 3-5 minutes. Put
meat on a platter; offer mustard.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 292
Calories From Fat: 184
Total Fat: 20.3g
Cholesterol: 73.5mg
Sodium: 1676.5mg
Potassium: 419.5mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 5.6g
Protein: 20g


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