| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Beef, Bobbie – no, Main dishes, Sandwiches | 14 | Servings |
INGREDIENTS
| 1 | Corned beef brisket; (3-4 lb.) | |
| 12 | Peppercorns | |
| 4 | Bay leaves | |
| 3 | Cloves garlic; minced | |
| 2 | Cinnamn stick; (3 inches) broken | |
| 1 | tb | Red pepper flakes |
| Sandwich Buns | ||
| 1/2 | c | Packed brown sugar |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Celery seeds |
| 1/4 | ts | Caraway seeds |
INSTRUCTIONS
GLAZE Place corned beef with seasoning packet in Dutch oven; cove with water. Add seasoniongs and bring to a boil. Reduce heat; cover and simmer for 4-4 1/2 hours or until meat is tender. Drain, discarding juices; blot brisket dry. In a small bowl, combine glaze ingredients. Rub onto top of warm meat. Grill or broil for 5-10 minutes on each side until glazed. Slice meat and serve warm or chilled on buns. Yield: 12-16 servings. Submitted by Rita Reifenstein, Evans City, Pennsylvania MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 32 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart <bobbi744@sojourn.com> on Oct 07, 1997
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