Glazed Corned Beef

A good cut of meat and a glass of red wine make a perfect pair. Both delicious and festive, this Glazed Corn Beef dish will excite your taste buds and have everyone clamoring for doubles. Ever wonder why corned beef is called so? According to Wikipedia, corned beef is a "brine-cured beef. Corn refers to the grains of course salt that are used to cure the beef." Ingredients: 1 raw pickled brisket (corned beef) Glaze: 1 cup brown sugar 2 tablespoons ketchup 2 tablespoons vinegar 2 tablespoons mustard 2 tablespoons oil Directions: Place the corned beef in a large pot, cover it with water and cook the corned beef for approximately 3-3 ½ hours, until it is tender. As a rule of thumb, every pound of meat has to be cooked for roughly 1.45 hours. Once the corned beef is done cooking, remove it from the water, place it in an aluminum pan and allow it to cool to room temperature. Cover the pan with aluminum foil before placing it in the refrigerator overnight. Slice thinly the following day. Preheat the oven to 350°F. Combine all of the glaze ingredients in a sauce pan and bring to a boil. Pour the glaze over the sliced meat and bake, covered, for half an hour. Serve hot. For a tangier glaze, substitute the vinegar for ½ cup of apricot jam. Note: Both the glaze and the glazed corned beef can be made in advance and frozen.