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Glazed Corned Beef with Carrots and Prunes

Try this with mixed dried fruits if you are not fond of prunes. In either case, it’s a flavorful combination. Makes four to six servings.

• 3-4 lbs. corned beef brisket
• 4 large carrots, pared and cut in bias-cut slices (about 1 lb.)
• 1 cup pitted prunes
• 1 orange, sliced
• 1 medium onion, sliced
• 2 tbsp. fresh savory, tarragon, or other herb

Honey-orange glaze, below

Trim any excess fat from brisket. Cover brisket with water, let soak 1 hour, then rinse and pat dry. Arrange brisket in Bread Dome along with carrots, prunes orange, and onion. Sprinkle with savory. Cover and put in oven at 325° for about 3 hours or until tender. 

Remove cover, brush with Honey-orange glaze, and return to oven for 10 to 15 minutes, just until glaze is bubbly. Watch carefully so that fruits and vegetables do not dry out.

To make Honey-orange glaze, combine 2 tbsp. each brown sugar and honey, and 1 tbsp. orange juice; blend well.