4 ½ lb corned beef, rinsed
1 cup apricot preserves
4 tbsp brown sugar
2 tbsp soy sauce
1 cup water
Preheat oven to 350 degrees F.
Coat a large pan with non-stick cooking spray.
Place corned beef in a dish and add water.
Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
In a small bowl, combine apricot preserves, brown sugar, and soy sauce.
Spread the apricot mixture evenly over the corned beef.
Bake uncovered at 350 degrees F for 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
Slice corned beef across the grain and serve.
Sugar: 20g
:
Calcium: 30mg
Calories: 607kcal
Carbohydrates: 27g
Cholesterol: 138mg
Fat: 38g
Fiber: 1g
Iron: 5mg
Potassium: 798mg
Protein: 38g
Saturated Fat: 12g
Sodium: 3327mg
Vitamin A: 61IU
Vitamin C: 71mg
