Categories: Beef, Irish, Untested 
      Yield: 8 servings 
  
  2 1/2 lb Corned beef brisket, to 
  3 1/2 lb Same 
      2 ts Dijon-style mustard 
      2 tb Honey 
      1 tb 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 kiquid; 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.