Apricot Glazed Corned Beef

Ingredients

• 3 pounds corned beef brisket
• 1 medium onion (quartered)
• 2 stalks celery (chopped in 1 inch pieces)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces butter (1/2 stick)
• 1/4 cup brown sugar
• 2/3 cups apricot preserves
• 1 tablespoon worcestershire sauce
• 2 tablespoons dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 teaspoon ground ginger

Instructions

1. 1

   Place corned beef brisket in a Dutch oven. Add chopped celery and onion. Cover with water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours for a 3 pound brisket, 2 and 1/2 hours for a 4 pound brisket.

2. 2

   Five minutes before the end of cooking time for the meat, make the apricot glaze. Melt the butter over medium-low heat in a small saucepan. Add the brown sugar, apricot preserves, worcestershire sauce, dijon mustard, vinegar, and ground ginger. Stir over low heat until the sugar dissolves.

3. 3

   Preheat the oven to 350 degrees F. When cooked, remove the meat from the pot. Discard the cooking liquid and vegetables.

4. 4

   Place the cooked beef in a greased roasting pan. Brush the brisket with the apricot glaze.

5. 5

   Bake, uncovered for 30 minutes in a 350 degree oven. Every 10 minutes reglaze the joint by spooning some of the glaze from the bottom of the pan over it.

6. 6

   Once cooked, let the corned beef stand for 10 minutes before slicing.

7. 7

   Serve with cabbage and potatoes.