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October 2nd, 2008 was my very first blog post and when I christened the idea to start a website to inspire and empower women and wives… and what a few of years it has been! I want to thank all THE WIFE’s readers and fans, without you the success of this blog would not be possible. So for those of you dreaming to be a WIFE one day, for those newly engaged and ready to walk down the aisle, for those WIVES who make your home a happy place to be… Thank You! – Taryn Cox for THE WIFE.

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I came across this recipe last year when my mom passed it along to me. I’ve  only known to make Corned Beef in a Crock Pot slow cooker. But with this recipe the meat is cooked in a dutch oven, then broiled and the honey mustard glaze makes it so much more delectable. It’s become a Saint Patty’s Day tradition in my home. Recipe Serves 6 people. – THE WIFE

Ingredients:

• 1 (3 pound) boneless corned beef brisket
• 1/4 cup honey
• 1 tablespoon Dijon-style mustard

Directions:

1. Preheat oven to 350 degrees F. Place corned beef brisket and 2 cups water in Dutch oven and bring just to a simmer on the stovetop over medium-high heat; do not boil. Cover tightly and cook in oven 2 1/2 to 3 1/2 hours or until fork-tender.
2. Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
3. Carve brisket diagonally across the grain. Serve with cabbage and potatoes. -Safeway.Com