1 (3-pound) corned beef brisket, trimmed
4 cups water
3/4 cup white vinegar
1/4 cup Worcestershire sauce
2 bay leaves
8 whole cloves
3 garlic cloves, split
Dijon Glaze (recipe follows)
Place brisket in a large Dutch oven. Add water, vinegar, Worcestershire sauce, bay leaves, cloves and garlic; bring to a boil. Cover, reduce heat, and simmer 2-1/2 hours to 3 hours or until tender. Drain.
Return brisket to Dutch oven. Spread with 1/2 cup Dijon Glaze. Bake at 350*F (175*C) for 20 minutes. Serve with remaining glaze.
Makes 6 to 8 servings.
Dijon Glaze:
1/2 cup Dijon mustard
1/2 cup orange marmalade
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
Combine all ingredients in a small saucepan. Cook over medium heat, stirring mixture constantly until bubbly.
Makes 1-1/4 cups.