6 lbs. corned beef brisket
1 1/2 qts. boiling water
1 lg. onion
1 1/2 c. sauterne or white wine
1 stalk celery

Trim off and discard excess fat. Place in large kettle with water, wine, celery, and onion and bring to a boil. Simmer until meat is tender.

Remove corned beef to baking pan (save broth to cook vegetables with); combine all ingredients for glaze and mix well. Brush beef with glaze and bake at 400 degrees for 30 minutes. Baste often.

GLAZE:

1/4 c. brown sugar
1 tbsp. prepared mustard
1/4 c. sauterne or white wine
2 tbsp. red vinegar wine