---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CORNED BEEF WITH SWEET-HOT GLAZE
  Categories: Meats, Main dish
       Yield: 10 servings
  
       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 9x13″ pan. (If made ahead,
   cool, then chill airtight up until next day. Cover
   meat tightly with foil; bake in a 350'F. 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 350'F. 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.
  
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