- 3-4 lb. corned beef flat, unrinsed
- Seasoning packet (enclosed with corned beef when purchased)
- 1 cup apricot preserves
- 1/4 cup brown sugar
- 2 Tbs. soy sauce
- 1/2 tsp. ground ginger (or 1 tsp. fresh)
- 1 Tbs. Dijon mustard
- 1 tsp. freshly grated horseradish
Preheat oven to 325 degrees F. Place corned beef into roasting pan; add water to roaster, nearly covering corned beef. Add provided spice packet to roaster; cover tightly.
Bake, covered, for 3 hours or until corned beef is very fork-tender. Remove from oven and drain liquid. In a small bowl, whisk together preserves, brown sugar, soy sauce ground ginger, mustard and horseradish. Spread this mixture evenly over corned beef in roaster.
Continue to bake, uncovered, 25-30 minutes longer, basting occasionally with pan drippings. To serve, slice corned beef across the grain into ¼” slices.