In Dutch oven, place corned beef brisket and water to cover. Bring to a boil; reduce heat to Low, cover tightly and simmer for 2 1/2-3 1/2 hours or until tender.
Meanwhile prepare Savory Cabbage and Red Potato Casserole (Separate recipe).
Combine all grazle ingredients. Set aside.
Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Place brisket on rack of broiler pan so surface of meat is 3-4 inches from heat. Brush glaze over brisket; broil 2-3 minutes or until brisket is glazed.
Carve brisket diagonally acriss grain into thin slices. Serve with vegetables.
Per 1/6 of Dijon Glazed Corned Beef AND Savory Cabbage with Red Potatoes:
417 calories, 111 mg. cholesterol, 20 g. fat, 262 mg. sodium, 32 g. protein, 27 g. carbohydrate.
MC formatting by bobbi744@sojourn.com
Recipe by: Lansing State Journal - Associated Press Posted to MC-Recipe Digest V1 #514 by Roberta Banghart <bobbi744@sojourn.com> on Mar 13, 1997
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