Fruity and Bright Corned Beef

1. Zest, rinse (optional), then set up the pot. Zest the orange before you do anything else. Then cut it into wedges and set aside. Rinse the corned beef quickly under cool water and pat dry. Add onion, garlic, celery, carrots, orange wedges, bay leaves, peppercorns (if using), and the spice packet to a large Dutch oven. Nestle the corned beef in with the fat side up.
2. Braise until tender. Pour in 4 cups broth (or water), then add more as needed so the liquid comes at least halfway to two-thirds up the brisket. Bring it just to the edge of a boil, then immediately reduce to a very low simmer. You want bare bubbles, not a rolling boil. Cover and cook 2 1/2 to 3 1/2 hours, until a fork slides in easily. If you like a number, fork-tender brisket usually lands around 190 to 205°F in the thickest part.
3. Make the glaze. Once the beef is nearly fork-tender, start the glaze. Add orange juice, cranberry sauce, brown sugar, Dijon, apple cider vinegar, orange zest, butter, and red pepper flakes (if using) to a small saucepan. Simmer, stirring often, until glossy and reduced to a spoon-coating glaze, 8 to 12 minutes. Taste and adjust with a touch more vinegar for tang or a pinch more sugar for roundness. Taste before adding salt.
4. Rest the beef. Transfer corned beef to a cutting board and tent loosely with foil. Rest 10 to 15 minutes. This helps it stay juicy and slice cleanly.
5. Slice against the grain. Find the direction of the muscle fibers and cut across them into 1/4-inch slices (thicker if you like it more steak-y).
6. Glaze and serve. Brush or spoon warm glaze over the slices. Finish with parsley and a little extra orange zest if you want it extra bright. Serve with your favorite cozy sides.

Matt’s little trick: If you want extra shine, warm the glaze for 30 seconds and add a tiny splash of hot cooking liquid from the pot. It turns into a silky, spoonable sauce without losing punch.