Glazed Corned Beef

2 quarts water
2 cubes beef boullion
2.5-3 pounds corned beef brisket (Optional: Remove excess fat)
3 large carrots, cut into pieces
4 potatoes, cut into pieces
1 cabbage cut into eighths
2 cloves garlic
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
3 tablespoons Dijon-style prepared mustard
1/4 cup honey

1. In a large stew pot, combine water and brisket. Bring to a boil, reduce heat, and simmer for 2.5-3 hours.
2. When there are about 45 minutes of cooking time left, add potatoes, carrots and garlic.
3. Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Leave the liquid and vegetables in the pot and continue cooking.
   
4. Mix together brown sugar, ginger, mustard, and honey. Spoon over meat.
5. Bake uncovered, in a preheated oven at 350 degrees F for 30 to 40 minutes.
6. Add cabbage to the other vegetables when there is only 15-20 minutes of cooking time left.
   

This sounds very interesting to me. I've changed the recipe as I found it to more resemble the standard corned beef brisket, as I love the potatoes, carrots and cabbage of the usual recipe. I don't feel that the corned beef needs extra flavoring - probably the only meat I can stand boiled outside of a soup. But curiosity has gotten the best of me.

Save the broth! It makes a great soup. Just add meat, vegetables and spices. I'll give you a recipe another day.