Boiled corned beef is brushed
with a black pepper-apricot mixture and broiled until glazed.
Pepper-Apricot
Glazed Corned Beef
- 2 1/2 to 3 1/2-pound boneless
corned beef brisket
Glaze:
1/4 cup apricot preserves
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon coarse grind black pepper
- Place corned beef brisket
in Dutch oven; add water to cover. Bring just to a simmer; do
not boil. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until
fork-tender.
- Combine glaze ingredients
in 1-cup glass measure. Microwave on HIGH 2 to 3 minutes, stirring
once.
- Remove brisket from water;
trim fat. Place on rack in broiler pan so surface of beef is
3 to 4-inches from heat. Brush top of brisket with glaze; broil
2 to 3 minutes or until glazed. Carve diagonally across the grain.
Makes 6 to 8 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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