Recipe - Mustard Glazed Corned Beef Brisket

1 Corned Beef Brisket 4 5 lb
8 Whole Black Peppercorns
2 Bay Leaves
One half cup Dijon Mustard
1 teaspoon Dry Mustard
One half cup Honey
1/3 cup Sherry Wine Vinegar
1/3 cup Light Brown Sugar
1 teaspoon Sesame Oil

Place brisket in a large pot. Add enough water to cover. Cover pot and
refrigerate brisket at least 6 hours or overnight.

Drain brisket. Add water to cover, peppercorns, and bay leaves. Bring to a
boil. Reduce heat, cover and simmer until tender, about 3 One half hours. Drain
brisket. Cool, cover and chill overnight.

Transfer brisket to a heavy shallow roasting pan, fat side up. Bring
brisket to room temperature. Preheat oven to 350 degrees. Whisk mustards in
a heavy small saucepan. Stir in the remaining ingredients. Simmer 5
minutes, stirring constantly. Spread glaze evenly over top of brisket. Bake
until heated through, about 45 minutes.

Recipe by: Bon Appetit

Posted to TNT Recipes Digest by Lynn Nelson lynnn@erols.com on Feb 21,
1998