Name: Baked Corned Beef
Ingredients: 5 lb Corned beef; (up to 6); 1 md Onion; sliced; 1 sm Carrot ; peeled and sliced; 1 Bay leaf; Water to cover; 2 Onions; sliced; 1 Bottle non-alcoholic beer; 1/2 lb Brown sugar; 1 tb Chili powder; 1/2 c Onion; chopped fine; 2 ts Garlic; chopped fine; 1 ds Ground cloves; 4 oz Tomato juice; 3 ds Ground white pepper; 1/4 c Vegetable oil

John began his epistle by saying, “What was from the beginning, what we have heard, what we have seen with our eyes, what we have looked at and touched with our hands, concerning the Word of Life” (1 Jn. 1:1). There was a time when God’s people cried out for a word from their Creator (400 years of silence), now they heard from the living Word Himself in face-to-face dialogue. There was a time when no one could see the face of God without dying (Ex. 33:20), but Jesus said, “He who has seen Me has seen the Father” (Jn. 14:9). There was a time when touching the ark improperly resulted in death (2 Sa. 6:6-7), but now John reports that God was touched with his own hands.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables			4	Servings

INGREDIENTS

5	lb	Corned beef; (up to 6)
1	md	Onion; sliced
1	sm	Carrot ; peeled and sliced
1		Bay leaf
		Water to cover
2		Onions; sliced
1		Bottle non-alcoholic beer
1/2	lb	Brown sugar
1	tb	Chili powder
1/2	c	Onion; chopped fine
2	ts	Garlic; chopped fine
1	ds	Ground cloves
4	oz	Tomato juice
3	ds	Ground white pepper
1/4	c	Vegetable oil

INSTRUCTIONS

BAKING MIXTURE
http://www.goodcooking.com/Cornbeef.htm
Open the package of corned beef and rinse under cold water. Place in a pot
with 1 sliced onion, the carrot and bay leaf. Bring to a boil and then
reduce the heat and simmer for two hours, partially covered. Remove from
the pot and place in a baking pan on top of two sliced onions. Combine the
ingredients for the baking mixture and mix well. Pour the non-alcoholic
beer over the corned beef then, place the baking mixture over the top of
the corned beef and cover loosely with aluminum foil and place in a
pre-heated oven at 325 degrees F for 1 1/2 hours. Uncover during the last
half hour and begin basting with the pan juices. Check for tenderness and
if necessary cook a little longer until the desired doneness is achieved.
You may also want to briefly place the
roast under a broiler to crisp it up. Remove from the pan and place on a
serving platter and keep warm. Place the juices in the baking pan in a
sauce pot, bring to a boil, reduce the heat and cook until slightly
thickened, like maple syrup. Slice the roast across the grain of the meat
and serve with the reduced sauce and your choice of accompaniments.
=A9 1997 by Good Cooking, Inc. Recipe by Chef John J. Vyhnanek, Good
Cooking
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998

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