Instructions: In Dutch oven, place corned beef brisket and add water to cover. Bring to a boil; reduce heat to low. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until tender.

Combine glaze ingredients; set aside.

Remove brisket from cooking liquid; trim fat from outer surface of brisket, if necessary. Place brisket on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until brisket is glazed.

Carve brisket diagonally across the grain into thin slices; serve with Savory Cabbage with Red Potatoes and Soda Bread for St. Patricks Day.

Makes 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.