Meat, Poultry, Pork

Serves 6 to 8

• 1 corned beef brisket, preferably flat-cut, about 3 pounds
• 1 bottle (12 oz) Bohemia beer
• 1 jar (16 oz) Frontera Chipotle Salsa
• 2 TB honey Dijon mustard
• 3 TB brown sugar
• 1 tsp Worcestershire sauce
• 2 tsp apple cider vinegar
• 1/2 tsp salt

1. Place the corned beef brisket in a large pot, pour in the Bohemia and fill with cold water until the corned beef is covered by 2 inches. Heat  to a simmer, skim the gray foam from the top. Simmer gently, partially covered, until corned beef is fork-tender, about 3 hours.
2. Meanwhile, for the glaze, puree chipotle salsa with remaining ingredients in a blender or food processor.
3. When the corned beef is tender, remove it from the cooking liquid and place on a rack set over a baking sheet. Cover loosely with foil while the broiler heats.
4. Slather the corned beef with the glazing sauce. Broil on high until nicely glazed, about 5 to 7 minutes per side.
5. Let the brisket rest on a cutting board for about 10 minutes, slice thinly and serve with remaining glaze.