| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Corned beef brisket |
| 4 |
c |
Water |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Worcestershire Sauce |
| 2 |
|
Bay leaves |
| 8 |
|
Whole cloves |
| 3 |
|
Cloves garlic; crushed |
| 1/2 |
c |
Dijon mustard |
| 1/2 |
c |
Orange marmalade |
| 2 |
tb |
Horseradish |
| 2 |
tb |
Worcestershire Sauce |
INSTRUCTIONS
Place brisket in dutch oven. Add water and next 5 ingredients, bring to a
boil. Cover, reduce heat and simmer 2-1/2 to 3 hours or until tender. In a
small saucepan, combine dijon mustard, marmalade, horseradish, and
Worcestershire sauce. Cook over medium heat, stirring constantly, until
bubbly. Remove brisket and drain. Return to oven and spread with 1/2 c
glaze. Bake at 350 for 20 min. Serve with remaining glaze.
Posted to EAT-L Digest by Sheri Matheson <sherim@PALACENET.NET> on Feb 16,
1998
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