2 1/2 lb Corned beef brisket, to
3 1/2 lb Same
2 t Dijon-style mustard
2 T Honey
1 T Orange juice concentrate
Water In Dutch oven, cover corned beef brisket with water. Cover Dutch oven tightly and simmer 2 1/2 to 3 1/2 hours or until tender. In cup, combine honey, defrosted orange juice concentrate and mustard and set aside. Remove brisket from cooking kiquid; trim fat from outer surface, if necessary. Position oven rack so that brisket on broiler pan rack is 3 to 4 inches from heat source. Brush glaze over brisket; broil 2 to 3 minutes
or until glaze begins to caramelize. Carve brisket diagonally across the grain into thin slices.