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Apricot Glazed Corned Beef


  • 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

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