Glazed Corned Beef

1. Remove the corned beef from the packaging and rinse lightly. Place in a large pot and add enough water, and the beer if using, to cover.
2. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Add the spice packet, reduce to a gentle simmer, cover and cook about 2½ hours, or until the beef is tender.
3. While it simmers, stir together the apricot jam, grainy mustard and soy sauce. Set aside.
4. Heat the oven to 400 degrees
5. Carefully remove the corned beef from the pot, let it drain well, then place on a foil-lined baking sheet. Brush generously with the glaze and roast about 30 minutes, brushing with more glaze once or twice, until very tender and glossy.
6. Let rest a few minutes, slice across the grain and serve.

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Yield note - Corned beef shrinks significantly. A 4-pound piece will usually lose about 25 to 35 percent of its size during cooking, leaving roughly 2½ to 3 pounds cooked, depending on the cut and how much fat was trimmed.