Soak top & bottom of 3/4 qt. clay cooker in water about 15 minutes & drain.
Rinse corned beef with cold running water. Place corned beef in deep
kettle; add water to cover. Heat to boiling; drain. Place corned beef, fat
side up, in cooker; add 2 cups water. Place covered cooker in cold oven.
Set oven to 425. Bake until corned beef is tender, about 2 hours. Pour off
and discard cooking liquid. While corned beef is baking, grate lemon rind;
squeeze and reserve lemon juice. Mix brown sugar, breadcrumbs, mustard and
lemon rind. Stud top of corned beef w/ whole cloves. Pat drown sugar
mixture over top of brisket. Mix lemon juice and sherry. Drizzle half over
corned beef. Bake covered 30 minutes. Drizzle with remaining sherry
mixture. Bake uncovered until topping is browned, 10-15 minutes. Cut corned
beef into thin slices. Spoon cooking liquid over slices.
Source: "Clay Cookery" by the editors of Consumer Guide MM by FREDDIE
JOHNSON MDTF77A From: "Griff" Date: 13 Apr 97 Meal-Master Format Recipes
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