| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 1 | Corned Beef Brisket 4 – 5 lb | |
| 8 | Whole Black Peppercorns | |
| 2 | Bay Leaves | |
| 1/2 | c | Dijon Mustard |
| 1 | ts | Dry Mustard |
| 1/2 | c | Honey |
| 1/3 | c | Sherry Wine Vinegar |
| 1/3 | c | Light Brown Sugar |
| 1 | ts | Sesame Oil |
INSTRUCTIONS
Place brisket in a large pot. Add enough water to cover. Cover pot and refrigerate brisket at least 6 hours or overnight. Drain brisket. Add water to cover, peppercorns, and bay leaves. Bring to a boil. Reduce heat, cover and simmer until tender, about 3 1/2 hours. Drain brisket. Cool, cover and chill overnight. Transfer brisket to a heavy shallow roasting pan, fat side up. Bring brisket to room temperature. Preheat oven to 350 degrees. Whisk mustards in a heavy small saucepan. Stir in the remaining ingredients. Simmer 5 minutes, stirring constantly. Spread glaze evenly over top of brisket. Bake until heated through, about 45 minutes. Recipe by: Bon Appetit Posted to TNT Recipes Digest by Lynn Nelson <lynnn@erols.com> on Feb 21, 1998
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