Pepper-Apricot Glazed Corned Beef
Source of Recipe
Jo Gainey
Total Preparation & Cooking Time: 3 3/4 hours
2-1/2 to 3-1/2 -pound boneless corned beef brisket
Glaze:
1/4 cup sugar free 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 and discard 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. 6-8
servings.
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