INGREDIENTS:

2 ½ - 3½ lb boneless corned beef brisket
1 tablespoon pickling spice
½ cup Tennessee Gourmet® Apricot & Spice Sauce (any flavor)
1 tablespoon red wine vinegar
1 clove garlic, minced
¼ teaspoon coarse grind black pepper

DIRECTIONS:

Place corned beef brisket in Dutch oven, add water to cover and pickling spice. Bring just to a simmer, do not boil. Cover tightly and simmer 2 ½ - 3½ hours or until brisket is fork-tender.
Combine remaining ingredients in a sauté pan over medium heat.
Remove brisket from water, trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush top of brisket with glaze, broil 2 to 3 minutes or until brisket is glazed. Carve diagonally across the grain into thin slices.

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