- 1 (3 pound) boneless corned beef brisket
- 1 (16 ounce) package bagged shredded carrots
- 1 cup (1 small) chopped onion
- Glaze:
- 1/3 cup orange juice
- 1/4 cup packed brown sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon butter
- 1 teaspoon grated orange peel
- Place corned beef brisket in Dutch oven; add water to cover. Bring just to a simmer; do not boil. Cover tightly and simmer 2 1/2 to 3 1/2 hours or until fork-tender.
- Combine orange juice, sugar and cornstarch in small saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in butter and orange peel.
- Cook carrots in boiling water in medium saucepan 10 minutes. Add onion; continue cooking 5 minutes or until just tender. Drain; return to saucepan.
- Preheat oven broiler. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Brush top of brisket with 2 tablespoons glaze. Broil 3 minutes or until glazed.
- Pour remaining glaze over vegetables; cook over medium-high heat 1 to 2 minutes or until glazed. Carve brisket diagonally across the grain. Serve with vegetables.