Recipe - Dijon Glazed Corned Beef

2 One half pound Corned beef brisket (up to
3One half lbs)
Water
Savory Cabbage with Red
Potatoes, (see recipe)

GLAZE
2 tablespoon Honey
1 tablespoon Frozen orange juice
concentrate, thawed
2 teaspoon Dijon mustard

In Dutch oven, place corned beef brisket and water to cover. Bring to a
boil; reduce heat to Low, cover tightly and simmer for 2 1/23 One half hours or
until tender.

Meanwhile prepare Savory Cabbage and Red Potato Casserole (Separate
recipe).

Combine all grazle ingredients. Set aside.

Remove brisket from cooking liquid; trim fat from outer surface of brisket,
if necessary. Place brisket on rack of broiler pan so surface of meat is
34 inches from heat. Brush glaze over brisket; broil 23 minutes or until
brisket is glazed.

Carve brisket diagonally acriss grain into thin slices. Serve with
vegetables.

Per 1/6 of Dijon Glazed Corned Beef AND Savory Cabbage with Red Potatoes:

417 calories, 111 mg. cholesterol, 20 g. fat, 262 mg. sodium, 32 g.
protein, 27 g. carbohydrate.

MC formatting by bobbi744@sojourn.com

Recipe by: Lansing State Journal Associated Press Posted to MCRecipe
Digest V1 #514 by Roberta Banghart bobbi744@sojourn.com on Mar 13, 1997