Recipe - Corned Beef With Sweet-Hot Glaze

1 Corned beef round*
1 cup Beef broth,regular strength
One fourth cup Brown sugar,firmly packed
2 tablespoon Horseradish,prepared
Dijon mustard

* or centercut brisket, fat trimmed (3.5 to 4 lb.)
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1. Rinse meat well with cool water. Place in a 6 to 8quart pan with about
3 quarts water. Bring to a boil over high heat; drain. Repeat this step
until the water no longer tastes salty, 1 or 2 more times. To drained meat,
add water (about 2 quarts) to cover it by about 1/2". Bring to boiling on
high heat; cover and simmer gently until meat is very tender when pierced,
about 3 One half hours.
2. Drain beef; put in a 9x13" pan. (If made ahead, cool, then chill
airtight up until next day. Cover meat tightly with foil; bake in a 350'F.
oven until hot in center, about 50 minutes; uncover.)
3. In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over
high heat until glaze is reduced to One half cup, about 5 minutes; stir often.
(If made ahead, pour into a bowl and cover; chill up until next day.)
4. Bake hot meat, uncovered, in a 350'F. oven for 20 minutes, brushing with
glaze until all is used. Broil about 6" from heat until top browns lightly,
35 minutes. Put meat on a platter; offer mustard.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini