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Dijon-glazed Corned Beef

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CATEGORY CUISINE TAG YIELD
Meats Dutch Holidays, Meats, Newspaper 6 Servings

INGREDIENTS

3 1/2 lb Corned beef brisket
Water
2 T Honey
1 T Frozen orange juice
concentrate thawed
2 t Dijon-styled mustard
2 mg sodium, 111 mg chol.

INSTRUCTIONS

99    
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,
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,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 603
Calories From Fat: 357
Total Fat: 39.5g
Cholesterol: 142.9mg
Sodium: 3221.6mg
Potassium: 1034mg
Carbohydrates: 20g
Fiber: <1g
Sugar: 19.2g
Protein: 39.7g


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