3-4 lbs corned beef brisket

2 tbsps pickling spice

1 onion, cut into wedges

4 cloves garlic, peeled & left whole


½ cup apricot jam or orange marmalade

¼ cup coarse-grained Dijon mustard

¼ cup brown sugar


Rinse brisket with cool water. Place in a large pot and add enough water to cover. Bring to a boil, drain and refill pot again with fresh water. Add pickling spice, onion and garlic and bring to a boil. Reduce heat and simmer partially covered for 3 to 3 ½ hours. Remove from liquid and place in a large baking dish. Preheat oven to 350F

Combine glaze ingredients together in a small saucepan. Bring to a boil over medium heat, stirring constantly until melted and thickened, about 5 minutes. Cover meat with the glaze and bake uncovered for 20 minutes, brushing with any remaining glaze. When done place under broiler for 2-3 minutes until glaze begins to caramelize. Carve meat diagonally against the grain.

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