- 1 3 pound corned beef (with brine already)
- 1/2 cup apricot preserves
- 2 tablespoon brown sugar
- 1/2 cup coarse grain mustard (or half corase grain wtih 1/2 Dijon)
Fill a large pot with water and place the beef inside. Bring to a boil and then reduce heat to simmer for 3 hours or until tender.
Preheat oven to 350. When tender remove the beef to a large baking pan. Mix the preserves, sugar and mustard in a bowl. Brush over the corned beef. Bake in the oven until bubbling. Let rest a few minutes and then slice thin.