Glazed Corned Beef With Currant-Port Sauce

Course : Beef
Serves: 6
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6 pounds corned beef -- (5 to 6 pounds)
1/4 cup dijon mustard
1/4 cup packed light brown sugar
1/4 cup currant jelly
1/4 cup port
1/3 cup dijon mustard

Preparation / Directions:

Wash the corned beef, place in a deep soup pot, cover with cold water and bring to a boil. Skim the scum that rises to the surface the first 10 minutes. Reduce heat and simmer covered for 2 1/2 to 3 hours, turning once, until tender when pierced with a long fork. Drain and cut off excess fat. Place beef in a roasting pan. Preheat oven to 350 degrees. In a small bowl, stir together mustard and brown sugar. Spread over beef. Bake at 350 degrees for 30 minutes. To make sauce, combine jelly, port and mustard in a small saucepan. Cook over moderate heat, whisking until melted and smooth. Simmer 2 minutes. Slice corned beef into 1/4-inch slices. Serve with sauce. Prep Notes: Corned beef may be prepared through step 1 and refrigerated overnight. Bring to room temperature before continuing with step


Nutritional Information:

86 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 300mg Sodium

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