Pepper-Apricot Glazed Corned Beef

Ingredients:
  • 2 1/2 to 3 1/2-pound boneless corned beef brisket
  • 1/4 cup apricot preserves
  • 1 Tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/4 tsp coarse grind black pepper
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Preparation:

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.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:






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