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In large Dutch oven, place corned beef brisket; add water to cover. Cover tightly and simmer 2 1/2- 3 1/2 hours or until meat is tender. Twenty minutes before serving, bring 1 cup water to a boil in large skillet. Add cabbage and carrots; reduce heat, cover, and simmer 15-20 minutes or until vegetables are crisp-tender. Pour off liquid. Combine margarine with mustard; add mixture to vegetables, tossing lightly to coat. Sprinkle with parsley. Keep warm. On rack of broiler pan, place brisket fat-side up so surface of meat is 3-4 inches from heat. Brush melted jelly over brisket; broil 5 minutes or until brisket is glazed. Carve brisket across grain into thin slices; serve with vegetables. A corned beef brisket will yield three 3 oz. serving of corned beef with 1/2-cup vegetables has 461 calories, 33 g fat, 148 mg cholesterol, and 1,803 mg sodium. Formatted by Mary Wilson (BWVB02B). Posted to JEWISH-FOOD digest V97 #139 by Nancy Berry
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