This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.
1/2 cup orange marmalade
2 tablespoons stone-ground mustard
1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked
How to Make It
Stir together 1/2 cup orange marmalade and 2 Tbsp. stone-ground mustard. Brush 1 (3- to 3 1/2-lb.) corned beef brisket, fully cooked, with half of marmalade mixture, and place in a lightly greased jelly-roll pan. Bake at 425° for 30 to 35 minutes or until golden brown, basting with remaining half of marmalade mixture every 10 minutes. Serve corned beef with cooked cabbage.