Dijon-Glazed Corned Beef
2 1/2 to 3 1/2 pounds corned beef brisket
2 teaspoons Dijon-style mustard
2 tablespoons honey
1 tablespoon 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 liquid; 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.