- 2 to 4 lbs. corned beef brisket
- Glaze: 1/4 to 1/2 cup apricot preserves
- 1 Tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/4 teaspoon coarse-ground black pepper
Put corned beef in Dutch oven and add water to cover.
Cover tightly and simmer 2-1/2 to 3-1/2 hours until tender.
Combine glaze ingredients in a 1-cup glass measuring cup. Put in microwave on high 2 to 3 minutes to blend.
Remove brisket from pan.
Trim away any fat.
Brush top of meat with glaze and place rack in broiler pan so surface of meat is 3 to 4 inches