| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef | 8 | Servings |
INGREDIENTS
| 4 | lb | Corned beef brisket |
| 2 | Bay leaves | |
| 5 | Peppercorns | |
| 2 | Sprigs parsley | |
| 1 | Stalk celery; whole | |
| 1 | sm | Onion; whole |
| Whole cloves | ||
| 2 | tb | Butter |
| 1 | tb | Prepared mustard |
| 1/3 | c | Brown sugar |
| 1/3 | c | Ketchup |
| 3 | tb | Cider vinegar |
| 3 | tb | Water |
INSTRUCTIONS
Thoroughly wash the corned beef. Place in a large dutch oven and cover with cold water. Add bay leaves, peppercorns, parsley, celery and onion. Cover and simmer 3 hours. (45 minutes per pound) Check for tenderness. Remove from dutch oven and place in shallow backing pan. Decorate with whole cloves. In small pan melt butter and add reamining ingredients, cook and stir till blended. Pour over meat and back at 350 degrees (F) for 30 minutes basting several times. Slice thinly at an angle across the grain. Recipe by: Cooking for Company, 1968, a Farm Journal Cookbook Posted to TNT Recipes Digest by "Jackie VanderVeen" <jackie@gtweb.com> on Feb 22, 1998
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