Apricot Mustard Glaze
1 cup sugar-free apricot preserves
1 cup horseradish mustard
2 Tablespoons butter
*1/2 cup White wine for second glaze/sauce
1/2 cup preserves, 1/2 cup mustard and a tablespoon, whisked and heated in the microwave for 1-2 minutes.
Place the brisket fat side down on a shallow sheet pan and spread glaze over brisket, roast at 350° for 30-35 minutes, rest a few minutes before carving brisket.
Heat the remaining butter, preserves, mustard, and white wine, whisk until the wine cooks down a bit about 4 minutes or so or until you have a nice sauce consistency, serve with the corned beef.
Cucina Magia 