1 boneless Corned Beef Brisket (2-1/2 to 3-1/2 lb.)
Glaze: 1/4 c. apricot preserves 1 Tbsp. red wine vinegar 1 clove garlic, minced 1/4 tsp. coarse grind black pepper
What to do:
1. Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2-1/2 to 3-1/2 hours or until fork-tender. 2. Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 2 to 3 minutes, stirring once. 3. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush top of brisket with glaze; broil 2 to 3 minutes or until glazed. Carve diagonally across the grain.