Corned Beef with Dijon Glaze
Fork-tender, braised corned beef seasoned and served with a delicious sauce made with Dijon mustard, orange marmalade, horseradish and Worcestershire.
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
1/2 cup Dijon mustard
1/2 cup orange marmalade
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
- 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.
- Return brisket to Dutch oven. Spread with 1/2 cup Dijon Glaze. Bake in a preheated oven at 350°F (175°C) for 20 minutes. Serve with remaining glaze.
- For Dijon Glaze: Combine all ingredients in a small saucepan. Cook over medium heat, stirring mixture constantly until bubbly.
Makes 6 to 8 servings.