Recipe: Pepper-Apricot Glazed Corned Beef

PEPPER-APRICOT GLAZED CORNED BEEF

1 (2 1/2 to 3 1/2 pound) boneless corned beef brisket
FOR THE GLAZE:
1/4 cup 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 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.

Makes 6 to 8 servings
Source: Cattlemen's Beef Board