Fork-tender corned beef coated in, and served with, a delicious glaze made with Dijon mustard, orange marmalade, horseradish and Worcestershire sauce.

Corned Beef with Dijon Glaze

Corned Beef:

1 (3-pound) corned beef brisket, trimmed

4 cups water

3/4 cup white vinegar

1/4 cup Worcestershire sauce

2 bay leaves

8 whole cloves

3 garlic cloves, split

 

Dijon Glaze:

1/2 cup Dijon mustard

1/2 cup orange marmalade

2 tablespoons prepared horseradish

2 tablespoons Worcestershire sauce

1. For Corned Beef: Place brisket in a large Dutch oven. Add water, vinegar, Worcestershire sauce, bay leaves, cloves and garlic; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours to 3 hours or until tender. Drain.
2. Return brisket to Dutch oven. Spread with 1/2 cup Dijon Glaze. Bake at 350°F (175°C) for 20 minutes. Serve with remaining glaze.
3. For Dijon Glaze: Combine all ingredients in a small saucepan. Cook over medium heat, stirring mixture constantly until bubbly.

Makes 6 to 8 servings.