If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 corned beef - about 4 pounds, the kind from the supermarket with the little packet of spices included
1/2 cup apricot jam
1/4 cup grainy mustard
2 tablespoons soy
Directions
Put corned beef in a large pot and cover with water - hang on to the spice pack
Bring to a boil, skim off any foam that floats to the top, add the spices from the packet, then turn down to a simmer and cover - cook for approx 2.5 hours or until tender
Mix jam, mustard, soy - set aside
Heat oven to 400
Remove corned beef from pot, drain and place on a baking sheet lined with foil
Baste with the mustard glaze and cook another 30 minutes (adding more glaze occasionally) until you can push a fork into it really easily
