Fruit Glazed Corned Beef

I simply love a good corned beef dinner, I have been making this particular recipe for at least 20 years now. I cook this corned beef every St. Patrick's day, the whole family just loves it. It takes a little work to prepare it but not so much that you can't still do other things around the house. This is the best tasting corned beef I have ever had in my life, it is so moist, tender, juicy and flavorful. So many recipes are still moist and tender but also flavorless.

4-5 Lbs. - Corned Beef ( with pickling packet )
2 - Bottles Beer ( your favorite brand )
1 - Lemon ( large )
1 - Orange ( large )
1 - Large Onion ( quartered )
Water to Cover

The Glaze:

1 C. - Brown Sugar
1 Tbs. - Dijon Mustard
1 C. - Apple Juice
1 C. - Orange Juice
4 Tbs. - Lemon Juice

Place the meat into a large soup pot, add the beer and enough water to cover the meat. Add the onion and pickling packet to the pot , cut the fruit and squeeze the juice into the water then place the fruit halves into the water also. Cover and simmer over medium low heat for 4 hours, when done take the lid off and let the meat cool off in the cooking liquid, about 1 hour. Take the meat out of the cooking liquid and place into a baking dish, top the meat with the brown sugar. In a bowl mix the remaining ingredients and pour around the meat. Bake in a 350 degree oven for 1 hour basting every 10-15 minutes.

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