Preparation:
Wash the corned beef, place in a deep soup pot, cover with cold water and bring to a boil. Skim the scum that rises to the surface the first 10 minutes. Reduce heat and simmer covered for 2 1/2 to 3 hours, turning once, until tender when pierced with a long fork. Drain and cut off excess fat.
Place beef in a roasting pan. Preheat oven to 350 degrees.
In a small bowl, stir together mustard and brown sugar. Spread over beef.
Bake at 350 degrees for 30 minutes.
To make sauce, combine jelly, port and mustard in a small saucepan. Cook over moderate heat, whisking until melted and smooth. Simmer 2 minutes.
Slice corned beef into 1/4-inch slices. Serve with sauce.
Prep Notes: Corned beef may be prepared through step 1 and refrigerated overnight. Bring to room temperature before continuing with step |
