1 corned beef brisket (3 to 4 lb.), trimmed
1 medium onion, sliced
1 celery rib, sliced

Place corned beef and contents of included seasoning packet in a Dutch oven; cover with water. Add onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until meat is tender. Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside.

Glaze:

1/4 c. butter
1 c. packed brown sugar
2/3 c. ketchup
1/3 c. white vinegar
2 tbsp. prepared mustard
2 tsp. prepared horseradish

In a saucepan, melt the butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.

Bake, uncovered, at 350°F for 25 minutes. Let stand for 10 minutes before slicing.

Makes 12 servings.