| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4-5 lb) corned beef |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Prepared mustard |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
Ketchup |
| 3 |
tb |
Vinegar |
| 3 |
tb |
Water |
|
|
Whole cloves |
INSTRUCTIONS
Boil corned beef according to directions on package. Remove hot corned
beef to shallow baking dish. Insert whole cloves in it to decorate and
season.
Melt butter; add remaining ingredients and mix thoroughly. Cook over
mediun heat until ingredients are well blended. Pour sauce over beef and
bake in a moderate oven, 350 degrees, for 30 minutes; basting with the
sauce several times. Serve hot or cold. Makes 8 to 10 servings.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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