Instructions: Place corned beef with seasoning packet in Dutch oven; cove with water. Add seasoniongs and bring to a boil. Reduce heat; cover and simmer for 4-4 1/2 hours or until meat is tender. Drain, discarding juices; blot brisket dry.

In a small bowl, combine glaze ingredients. Rub onto top of warm meat.

Grill or broil for 5-10 minutes on each side until glazed. Slice meat and serve warm or chilled on buns.

Yield: 12-16 servings.

Reifenstein, Evans City, Pennsylvania

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