Ingredients

• 1 (2 1/2 to 3 1/2 pound) boneless Corned Beef Brisket
• 1/4 cup apricot preserves
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon coarse grind black pepper

Instructions

1. Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer for 2 1/2 to 3 1/2 hours or until fork-tender.
2. Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH for 2 to 3 minutes, stirring once.
3. 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 for 2 to 3 minutes or until glazed.
4. Carve diagonally across the grain.