Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     corned beef -- (5 to 6 pounds)
     1/4           cup  dijon mustard
     1/4           cup  packed light brown sugar
                        sauce
     1/4           cup  currant jelly
     1/4           cup  port
     1/3           cup  dijon mustard

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

Nutritional Information:

86 Calories (kcal); 1g Total Fat; (10% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 300mg Sodium