Apricot Mustard Glazed Corned Beef

5 pounds corned beef brisket

3 pounds small red potatoes

1 head cabbage, cored and sliced

1 onion, sliced

4 tablespoons apricot preserves

4 tablespoons horseradish-style mustard

Butter and salt

Add corned beef to large pot and cover with water. Bring to a boil. Reduce heat to medium-low; maintain at a simmer for 3 hours. Mix together apricot preserves and mustard. Remove beef from water and place in a baking dish, fat side down.

Heat oven to 350 degrees.

Baste the top of the beef with half of the apricot mustard glaze; bake 35 minutes.

While brisket cooks, add potatoes to a large pot, and cover with water. Boil for 15 minutes or until just fork tender. Remove from water, and season with butter and salt, to taste.

Bring another large pot three-quarters of the way full with water to boil. Blanche cabbage and onion in boiling water for about 5 minutes. This will provide soft but firm cabbage. You can boil cabbage and onions longer if you prefer them mushy. Top cabbage with salt and or butter if desired.

Serve beef with potatoes and cabbage and remaining apricot mustard glaze.

Serves four with leftover meat and potatoes.

"70 Meals, One Trip to the Store" by Kelly Donlea