1    Corned beef round*
1 c  Beef broth,regular strength
1/4 c  Brown sugar,firmly packed
2 tb Horseradish,prepared
Dijon mustard

* – or center-cut brisket, fat trimmed (3.5 to 4 lb.)
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1. Rinse meat well with cool water. Place in a 6- to 8-quart pan with about
3 quarts water. Bring to a boil over high heat; drain. Repeat this step
until the water no longer tastes salty, 1 or 2 more times. To drained meat,
add water (about 2 quarts) to cover it by about 1/2″. Bring to boiling on
high heat; cover and simmer gently until meat is very tender when pierced,
about 3 1/2 hours.
2. Drain beef; put in a 9×13″ pan. (If made ahead, cool, then chill
airtight up until next day. Cover meat tightly with foil; bake in a 350F.
oven until hot in center, about 50 minutes; uncover.)
3. In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over
high heat until glaze is reduced to 1/2 cup, about 5 minutes; stir often.
(If made ahead, pour into a bowl and cover; chill up until next day.)
4. Bake hot meat, uncovered, in a 350F. oven for 20 minutes, brushing with
glaze until all is used. Broil about 6″ from heat until top browns lightly,
3-5 minutes. Put meat on a platter; offer mustard.