Ingredients Jump to Instructions ↓

  1. 2 1/2 to 3 1/2-pound boneless corned beef brisket Glaze:

  2. 1/4 cup apricot preserves

  3. 1 tablespoon red wine vinegar

  4. 1 clove garlic, minced

  5. 1/4 teaspoon coarse grind black pepper

Instructions Jump to Ingredients ↑

  1. 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.


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