1 Corned beef round*
1 c Beef broth,regular strength
1/4 c Brown sugar,firmly packed
2 tb Horseradish,prepared
Dijon mustard * – or center-cut brisket, fat trimmed (3.5 to 4 lb.) ======================================================= ============== === 1. Rinse meat well with cool water. Place in a 6- to
8-quart pan with about 3 quarts water. Bring to a boil
over high heat; drain. Repeat this step until the water no longer tastes salty, 1 or 2 more times. To drained meat, add water (about 2 quarts) to cover it by about 1/2″. Bring to boiling on high heat; cover and simmer gently until meat is very tender when pierced, about 3 1/2 hours. 2. Drain beef; put in a 9×13″ pan. (If made ahead,
cool, then chill airtight up until next day. Cover meat tightly with foil; bake in a 350’F. oven until hot in center, about 50 minutes; uncover.) 3. In pan used to simmer beef, mix broth, sugar, and
horseradish. Boil over high heat until glaze is reduced to 1/2 cup, about 5 minutes; stir often. (If made ahead, pour into a bowl and cover; chill up until next day.) 4. Bake hot meat, uncovered, in a 350’F. oven for 20
minutes, brushing with glaze until all is used. Broil about 6″ from heat until top browns lightly, 3-5 minutes. Put meat on a platter; offer mustard. —–