Ingredients

2 1/2- to 3-pound corned beef brisket
Water
1/3 cup fresh orange juice
1/4 cup packed brown sugar
1/2 teaspoon cornstarch
1 tablespoon butter
1 teaspoon grated orange peel
1 pound carrots, cut diagonally into 1/2-inch pieces
1 medium onion, cut into 8 wedges

Directions

Place corned beef brisket in Dutch oven; add water to cover. Bring to a boil; reduce heat to low. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until brisket is tender.

Meanwhile, in a small saucepan, combine orange juice, brown sugar and cornstarch. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in butter and orange peel.

In medium saucepan, cook carrots in boiling water, uncovered, 10 minutes. Add onion; continue cooking 5 minutes or until vegetables are tender. Drain well; return to pan and set aside.

Remove brisket from cooking liquid; trim fat. Place brisket, fat side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Brush 2 tablespoons orange mixture over top of brisket. Broil 3 minutes or until brisket is glazed. Pour remaining orange mixture over vegetables; cook over medium-high heat 1 to 2 minutes or until vegetables are glazed, stirring occasionally. Carve brisket diagonally across grain into thin slices; serve with vegetables. Makes three, 3-ounce cooked, trimmed servings per pound of beef brisket.

Nutrition information per 3-ounce cooked, trimmed serving of corned beef and 1/2 cup of vegetables: 306 cal., 16 g pro., 18 g fat, 19 g carbo., 2.3 mg iron, 1,009 mg sodium, 88 mg chol.