Corned Beef with Sweet and Sour Glaze

This apricot sweet and sour sauce really brings out the flavour in corned beef. Traditionally served with Cabbage or Sauerkraut and carrots.

1 (3-4 lbs) corned beef brisket
2 Tbsp. pickling spice
1 onion, quartered
4-5 cloves garlic
2 bay leaves

Glaze:
½ cup apricot or peach jam
¼ cup brown sugar
¼ cup coarse-grained Dijon mustard
2 tsp. soy sauce
1 Tbsp. apple cider vinegar

Rinse beef with cool water. Place in a large pot and add enough cold water to cover.

Bring to a boil, drain and refill pot again with fresh water. Add pickling spice, onion, garlic and bay leaves. Bring to a boil then reduce heat and simmer partially covered for 3-4 hours. Remove from liquid and place in a large baking dish.

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3).

Combine all glaze ingredients together in a small saucepan. Bring to a boil over medium heat, stirring until melted and thickened, about 5 minutes.

Cover meat with the glaze and bake uncovered for 20-30 minutes, brushing occasionally with any remaining glaze.

Let cool slightly before carving meat diagonally against the grain.

Serve with sauerkraut or sautéed red cabbage.