| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 10 | To 12 | |
INGREDIENTS
| 1 | Cooked; ( 6 to 7 lbs ) corn beef roast | |
| 1 | Jar; ( 10-oz ) of red maraschino cherries , undrained | |
| 1 | c | Firmly packed brown sugar |
| 1/2 | c | Orange juice |
| 1/2 | ts | Whole cloves |
| I med. orange sliced |
INSTRUCTIONS
I got these recipes from Southern Cooking cook book , it's made from corned beef . ** place beef rast in a lightly greesed 13 by 9 by 2 pan ; cover ** Bake at 325* for 30 mins. ** Drain cherries , reserving syrup. Set cherrie aside. ** Combine cherry syrup , brown sugar , orange juice , cloves in a sauce pan; bring to a boil . Reduce heat , and simmer 5 mins. , stirring occasionally , Set aside. ** Make shallow cuts in roast in diamond shape designs , and brush with cherry mixture. Secure orange slices and cherries on roast with wooden picks. Brush fruit with cherry mixture . ** Cover and bake 30 mins , brushing every 10 mins. with remaining cherry mixture. Posted to JEWISH-FOOD digest by "justin2" <justin2@intersatx.net> on Aug 27, 1998, converted by MM_Buster v2.0l.
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