Name: Corned Beef with Dijon Glaze
Ingredients: 3 lb Corned beef brisket; 4 c Water; 1/4 c Vinegar; 1/4 c Worcestershire Sauce; 2 Bay leaves; 8 Whole cloves; 3 Cloves garlic; crushed; 1/2 c Dijon mustard; 1/2 c Orange marmalade; 2 tb Horseradish; 2 tb Worcestershire Sauce

Like my lamentations about the church at times failing to display grace, the church at times also fails to display truth. Do we dare to be ashamed to speak about Jesus in fear that it might offend someone and defend it in the name of grace? Are we permissive and overly tolerant with our children, avoiding discipline while thinking we are acting in grace? Should we eliminate certain biblical principles like repentance, hell, church discipline, marriage roles, sin, God’s sovereignty and Christ’s lordship because we wish to offer grace? Should we not confront sin and hold each other accountable because we think that is a display of grace?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch		1	Servings

INGREDIENTS

3	lb	Corned beef brisket
4	c	Water
1/4	c	Vinegar
1/4	c	Worcestershire Sauce
2		Bay leaves
8		Whole cloves
3		Cloves garlic; crushed
1/2	c	Dijon mustard
1/2	c	Orange marmalade
2	tb	Horseradish
2	tb	Worcestershire Sauce

INSTRUCTIONS

Place brisket in dutch oven. Add water and next 5 ingredients, bring to a
boil. Cover, reduce heat and simmer 2-1/2 to 3 hours or until tender. In a
small saucepan, combine dijon mustard, marmalade, horseradish, and
Worcestershire sauce. Cook over medium heat, stirring constantly, until
bubbly. Remove brisket and drain. Return to oven and spread with 1/2 c
glaze. Bake at 350 for 20 min. Serve with remaining glaze.
Posted to EAT-L Digest  by Sheri Matheson <sherim@PALACENET.NET> on Feb 16,
1998

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