3-4 lb. corned beef brisket
½ cup light brown sugar, packed
½ cup brown mustard
½ cup water
Rinse off the brisket under running water. Trim off excess fat.
Place in large stock pot and cover with water. At this point you may
use the seasoning packet that came with the corned beef. Bring to a
Lower the heat to simmer.
Cook about 3 hours until very tender (skimming fat as necessary). Add
more water if needed to keep covered. Allow to cool in water.
Preheat oven to 325º.
In a sauce pan, combine the brown sugar and 1/2 cup water. Bring to a
simmer over medium-high heat. After about 5 minutes, stir in mustard.
Continue simmering another 2-3 minutes.
Place the brisket on a rack in a roaster.
Thinly coat meat with glaze.
Put in oven and bake for 30 minutes, reglazing every 10 minutes.
Remove from oven and let rest at least 15 minutes.
Slice thin to serve.
Watch the video (The St.Patrick's Day Video shows how to prepare a complete meal of glazed corned beef, colcannon cakes (cabbage taken to a higher level) and glazed carrots);