Dijon-Glazed Corned Beef

1. In Dutch oveni, cover corned beef brisket with water.
2. Cover Dutch oven tightly and simmer 2 1/2 to 3 1/2 hours or until tender.
3. In cup, combine honey, defrosted orange juice concentrate and mustard and set aside.
4. Remove brisket from cooking kiquid; trim fat from outer surface, if necessary.
5. Position oven rack so that brisket on broiler pan rack is 3 to 4 inches from heat source.
6. Brush glaze over brisket; broil 2 to 3 minutes or until glaze begins to caramelize.
7. Carve brisket diagonally across the grain into thin slices.