- 30-40 min
- 3-lb. corned beef brisket
- 1 cup orange marmalade
- 5 Tablespoons Dijon mustard
- 5 Tablespoons light brown sugar
Place corned beef in large pot and cover with water. Bring water to a boil and lower heat. Cover partially and simmer slowly, about 3 hours or until very tender. Preheat oven to 350°. Combine marmalade, mustard, and brown sugar and set aside. When meat is done, remove from pot and drain. Place meat in an oven-proof casserole and pour marmalade mixture over it. Bake beef for 30 to 40 minutes until glaze is crisp and brown. Slice against the grain and serve hot. Serves 8.