Corned Beef With Sweet Hot Glaze

Directions

1. * - Or possibly center-cut brisket, fat trimmed (3.5 to 4 lb.)
2. 1. Rinse meat well with cold water. Place in a 6- to 8-qt pan with about 3 qts water. Bring to a boil over high heat; drain. Repeat this step till the water no longer tastes salty, 1 or possibly 2 more times. To liquid removed meat, add in water (about 2 qts) to cover it by about 1/2". Bring to boiling on high heat; cover and simmer gently till meat is very tender when pierced, about 3 1/2 hrs.
3. 2. Drain beef; put in a 9x13" pan. (If made ahead, cold, then refrigerateairtight up till next day. Cover meat tightly with foil; bake in a 350'F. oven till warm in center, about 50 min; uncover.)
4. 3. In pan used to simmer beef, mix broth, sugar, and horseradish. Boil over high heat till glaze is reduced to 1/2 c., about 5 min; stir often.
5. (If made ahead, pour into a bowl and cover; refrigerateup till next day.)
6. 4. Bake warm meat, uncovered, in a 350'F. oven for 20 min, brushing with glaze till all is used. Broil about 6" from heat till top browns lightly, 3-5 min. Put meat on a platter; offer mustard.