Brown Sugar and Mustard Glazed Corned Beef

Cooking corned beef brisket takes time but very little effort. This method
produces an incredibly tender and juicy main course that is easy to carve
right at the table. If you are short on time, order a precooked brisket from
your
butcher then simply glaze and bake it.

1 corned beef brisket, about 3-4 pounds
1 gallon water, as needed
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

Estimated Time: 60 minutes

Rinse off the brisket under running water, and then trim off excess fat.
Place the meat and enough water to cover it in a stock pot and bring to a
boil. Lower the heat so the water simmers gently. Cook until very tender but
not
falling apart, about 3 hours. About every half hour, skim the fat from the
water's surface with a large spoon and discard. Add more water as needed to
keep the brisket submerged.
Test the cooked meat for tenderness by piercing the meat with a meat fork.
(It should meet only slight resistance.) Remove the meat, cover with plastic
wrap and set aside while you prepare the glaze.
Preheat oven to 325 degrees F (165 degrees C). In a sauce pot, combine the
sugar and water and bring to a simmer over medium-high heat. When the mixture
has turned syrupy, after about 5 minutes, stir in the mustard. Continue
simmering another 2-3 minutes. Place the brisket on a rack over a sheet
tray. Paint a thin coating of glaze over the entire brisket. Put in the oven
and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when
the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife
to carve thin slices and serve.





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