About 5 hours before serving: In 5-quart saucepot over high heat, heat to boiling first 7 ingredients and enough hot water to cover. Reduce heat to low; cover and simmer 3 1/2 to 4 hours until meat is fork-tendered.
Meanwhile, preheat over to 325. For glaze, in small saucepan over medium-high heat, heat remaining ingredients to boiling, stirring constantly. Place meat on rack in open roasting pan. Spoon some glaze over meat and bake 20 minutes, basting occasionally, until well glazed.
* To use oven-roasted corned-beef brisket: Roast meat as label directs. Prepare glaze as above; spoon over meat during last 30 minutes of roasting, basting occasionally.