Apricot-Glazed Corned Beef
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INGREDIENTS 3 to 3-1/2 pound well-trimmed corned beef brisket
1 tablespoon whole mixed pickling spices
1 medium onion, finely chopped, about 1/2 cup
1/2 cup apricot preserves
1/3 cup golden raisins
1 tablespoon lemon juice or vinegar
1/4 teaspoon dry mustard or ground ginger
1/8 teaspoon saltPlace corned beef brisket in Dutch oven; cover with water. Add pickling spices. Heat to boiling; reduce heat. Cover and simmer until tender, 2-1/4 to 3-1/2 hours.
Cool beef in broth at room temperature 1 hour. Place beef in shallow roasting pan. Mix remaining ingredients and spread over beef. Bake uncovered in a 325 degree oven until hot and glazed, about 30 minutes. Cut beef across grain into thin slices.
Makes 10 servings
VARIATION - Corned Beef with Mustard Sauce - Omit apricot glaze and do not bake boiled beef. Mix 1/2 cup dairy sour cream, 1-1/2 to 2 teaspoons prepared mustard, 1 teaspoon prepared horseradish or steak sauce and 1/4 teaspoon onion salt. Serve with boiled beef.