Mustard Glazed Corned Beef

The Record’s “Recipe of the Week”:
Mustard Glazed Corned Beef

8 lb. corned beef brisket
2 medium onions, quartered
2 bay leaves
1 tsp. salt
10 whole peppercorns
1 clove garlic
4 whole cloves

GLAZE:
1/2 cup dark corn syrup
1 T. dijon mustard

The day before you plan to serve: Put brisket into a pan big enough to hold it when covered with water. Cover with water and add onions, bay leaves, salt, peppercorns, garlic and cloves. Cover pan and simmer for about four hours or until meat is fork tender. Discard liquid and refrigerate overnight.

The day you plan to serve: Mix corn syrup and mustard in saucepan and bring to a boil, stirring constantly. Reduce heat to low and simmer, uncovered, 10 minutes, stirring occasionally.

Remove beef from refrigerator and trim excess fat. Brush top and sides with glaze. Broil 5- to 6-inches from heat for about 10 minutes, brushing with glaze frequently.