| 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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