Pepper-Apricot Glazed Corned Beef
Recipe courtesy of the National Cattleman’s Beef
Total Time: 3 hrs 45 min
Yield: 6 servings
2- 1/2 to 3- 1/2 -pound boneless corned beef brisket
1/4 cup apricot preserves
1 Tbs red wine vinegar
1 clove garlic, minced
1/4 tsp coarse grind black pepper
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
Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 2
to 3 minutes, stirring once.
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.
Makes 6 to 8 servings.
Serving Size 1 serving
Calories from Fat 233 (63%)
% Daily Value*
39%Total Fat 25g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 12.3g
Sugar Alcohols 0g